So here's my tofu stir-steam. It's not really a stir fry because I don't use a wok, I use very little oil and I cover the pot so the veggies steam more than fry. Stir fries are so easy, but sometimes you forget about them in a pinch for dinner ideas. Here's what I used:
1 TBS olive oil
1 small onion chopped
3-4 cloves of garlic chopped or minced
1 package button mushrooms rinsed, chopped
1 package broccoli florets
2 stalks celery chopped diagonally
2 carrots chopped diagonally
1 package of extra firm tofu diced to your liking
1/4 cup of Bragg's Amino acids (or 1/8 cup soy sauce to taste)
1/4 cup dry sherry
black pepper to taste
1 TBS sesame seeds (0ptional)
dry parsley to taste (optional)
1/2 lemon (optional)
Prep:
This is pretty easy. Put the oil in a large pan on medium-high heat. Saute onions and garlic for about 3 minutes or until onions are slightly transparent. Add broccoli, celery, carrots. Cover and steam for about 5-8 minutes, tossing often. When veggies are sweating, add tofu and mushrooms. Add Braggs, sherry, black pepper. Toss a lot and cover again for another 5 minutes. Keep checking and tossing to make sure its getting cooked evenly. Here's what it looks like in the pan before it cooks down:
These guys said they were integral in this recipe and didn't want to be left out:
Add sesame seeds, lemon, parsley and whatever other spices you have hiding. Finally, serve over brown Basmati rice that's been cooked in coconut oil, add a lemon wedge and a slice of avocado for good measure:
wol this sounds like a recipe that would really fit in well at my house. nice touch on omitting "fry."
ReplyDeleteyeah wol, total yum. what's the difference in firmness of tofus? do you always prefer extra firm?
ReplyDeleteI get extra firm or firm for something like a stirfry, when I want it to retain a cube shape. The tofu you get in Miso soup is silken. Silken is also good for smoothies and the like. I dont mess with what's in between.
ReplyDelete