I pan fried it in cubes with olive oil and sea salt until each cube was crisp and golden; about twenty five minutes. Meanwhile I also cooked up some quinoa spaghetti. Once both pans were done, I set the tofu aside and crisped up some veggies in additional olive oil. We picked red bell pepper, bean sprouts, and pea pods, but anything in season will do.
Friday, December 3, 2010
Tofu Stir Fry
I'm not a vegetarian, although I did go through a phase in high school, but every now and then I like to experiment with vegetarian options. I love portabella burgers, and tofu noodles are pretty good, but I've never really made a successful meal from a firm block of tofu.
I pan fried it in cubes with olive oil and sea salt until each cube was crisp and golden; about twenty five minutes. Meanwhile I also cooked up some quinoa spaghetti. Once both pans were done, I set the tofu aside and crisped up some veggies in additional olive oil. We picked red bell pepper, bean sprouts, and pea pods, but anything in season will do.
Then I added in some seasoning: salt, pepper, and garlic, some Worcestershire sauce, and sweet n sour sauce or hot sauce, your choice. I used a homemade sweet 'n spicy sauce. Blended all together, you'll get one tasty vegetarian stir fry dish, at least in my opinion, that my picky carnivorous husband really enjoyed.
I pan fried it in cubes with olive oil and sea salt until each cube was crisp and golden; about twenty five minutes. Meanwhile I also cooked up some quinoa spaghetti. Once both pans were done, I set the tofu aside and crisped up some veggies in additional olive oil. We picked red bell pepper, bean sprouts, and pea pods, but anything in season will do.
Topics:
kitchen adventures
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