Fry I Forgot to Get a Girlfriend Again
I remember the first time I tried tofu. It was raw in a whole grain wrap along with some mustard and veggies and I honestly couldn't stop it. And when information technology comes to food I'm a trooper. I'll finish just about anything every bit I detest wasting food. Simply, tofu did not strike my fancy from the showtime and information technology'south never really been my favorite, even in my hardcore vegetarian days.
Merely, that all changed recently during a trip to San Antonio when I ate the best tofu of my life. It was in a veggie stir-fry over kokosnoot brown rice at a restaurant called Green Vegetarian Cuisine. If you're ever in the area you must terminate by and try this dish. Your view of tofu will exist forever changed – hope.
Two bites in and I was in heaven. I had to flag the waitress down and enquire her how in the earth they made the tofu taste so good! I thought it was fried, but it wasn't. Haaaa-llelujah.
The best function? It wasn't wet or soft or soggy or lacking in season at all like all of the tofu I'd tried prior. She rattled off a few instructions and I made a mental note. That aforementioned week I hopped in the kitchen and gave it a become myself.
It really worked you guys! I dear tofu at present. It might not exist as delicious equally Greenish Vegetarian Cuisine's version, but it'southward very close. And the more I exercise the better I'll become. I have a very good feeling about this.
The bones trick is outset drying the tofu, then baking it at a high temperature to brown it and create a tougher texture, and and then letting information technology set out to dry out even more. This gives it a "meat-like" texture, if you volition, that makes it much more porous to soak up succulent sauces and far more appetizing in the texture department. With this tofu I can't assist but finish information technology all – it's too delicious not to!
For this recipe I fabricated a quick and uncomplicated stir-fry* merely once yous have the basics down this tofu could exist used in just about whatsoever recipe you already love. It works extremely well in stir fries considering they tend to be very saucy, simply I besides imagine it would be delicious over salad, in faux-egg salads and fifty-fifty with BBQ sauce.
I promise to incorporate it into more of the meals we regularly set to see only how versatile it is. But from what I've tasted so far, I have very high hopes.
*Note: acquire more than about stir fry and its origin here.
Because it was diced, broiled, left out to dry and and so stir-fried in the sauce, the tofu soaked up and so much flavor, rendering it absolutely irresistible. Try this tofu and permit me know what you think! I call up fifty-fifty your tofu-hating friends will approve.
More Tofu Stir Fry Recipes
- 20-Minute Tofu Stir-Fry
- Almond Butter Tofu Stir-Fry
- General Tso'southward Tofu Stir-Fry
- Crispy Peanut Tofu & Cauliflower Rice Stir-Fry
Servings 2
STIR FRY
- one fourteen-ounce parcel firm or extra-firm tofu
- ii cups roughly chopped greenish beans
- ane cup diced carrots or red pepper
- two Tbsp toasted sesame oil for sautéing (or sub peanut or coconut)
SAUCE
- 1/4 cup depression-sodium soy sauce (ensure gluten-free for GF eaters)
- 1 Tbsp fresh grated ginger
- 2 Tbsp organic brown sugar (reduce slightly for less sweet sauce)
- 1 Tbsp agave or maple syrup (or dearest if not vegan // reduce slightly for less sweet sauce)
- 1 Tbsp cornstarch
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Preheat oven to 400 degrees F (204 C) and begin drying your tofu. Drain, remove it from the bundle and place between two thick towels folded into the shape of the tofu. Then identify a plate or bowl on superlative and meridian information technology with something heavy similar a book or skillet. Alternatively, use a tofu printing.
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Allow it dry for about 15 minutes, changing your towels if they become too moisture. One time dry, unwrap, chop tofu into roughly one-inch cubes or rectangles (meet photo).
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Arrange tofu on a lightly greased or parchment-lined baking canvass to prevent sticking and broil for a full of 25-35 minutes, flipping once halfway through to ensure fifty-fifty cooking. This will dry out out the tofu and assist give it a more meat-like texture. If you want a tougher texture, cook it for 30-35. For a slightly more than tender texture, pull it out at 20-25 minutes to check.
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In one case it'southward golden brownish and a flake tough and business firm, remove from the oven set it out to dry a bit more while yous prep your vegetables. Ideally, it would prepare out another 45 minutes or even longer. I oasis't tried letting it set out for much longer, but I don't think it would hurt either manner.
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If serving over rice, offset the rice at this point.
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In a pocket-size mixing bowl, whisk together all of the sauce ingredients – set aside.
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To a large skillet over medium-high heat, add sesame oil and swirl to glaze. Then add together veggies and toss to glaze. Cook for v-7 minutes, stirring ofttimes. When the vegetables have some colour and accept softened a scrap, add the sauce and stir. It should bubble and thicken. Then add the tofu and stir to coat.
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Melt the mixture for 3-5 minutes, stirring oftentimes. When veggies are cooked to your preferred doneness, remove from oestrus. Serve every bit is or over rice for a more filling repast. All-time when eaten fresh, though will keep in the refrigerator for a couple days.
*Diet data is a crude approximate calculatedwithout rice.
Serving: 1 servings Calories: 492 Carbohydrates: 44.6 g Protein: 29.iv thousand Fatty: 25.2 thou Saturated Fat: iv.ane g Polyunsaturated Fat: 10.27 1000 Monounsaturated Fat: viii.42 g Trans Fat: 0 thousand Cholesterol: 0 mg Sodium: 1241 mg Potassium: 987 mg Fiber: 7.five g Sugar: 24.7 g Vitamin A: 13648 IU Vitamin C: 19.23 mg Calcium: 611 mg Fe: vi.03 mg
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