I went to a restaurant in NYC last weekend, and I got this sandwich with baked tofu. I loved the texture so much, I decided to make and use some this weekend.
Baked Tofu Stir-fry
1 lb. extra firm tofu (regular, not silken)
about 3 Tbsp Tamari/Soy sauce
1 tsp cornstarch
1/2 c warm water
1/2 c warm water
2 Tbsp olive or hot sesame oil (depends how spicy you want it)
1.5 c fresh/frozen broccoli florets
1/2 c fresh/frozen peas
1/4 tsp crushed red pepper
1 tsp grated fresh ginger
2 cloves garlic, minced
Preheat oven to 375 degrees.
Drain your block of tofu and then cut it into four 1/4-inch thick slabs. Brush both sides of each slab with tamari sauce, set on cookie sheet and let marinade for 10 minutes.
Whisk the cornstarch, water, and leftover tamari sauce in a bowl.
Bake tofu for 30-35 minutes until golden brown and a little crunchy on the outsides. Then, cut each slab into 16 equal-sized pieces (4 by 4), and place into a large pan with the oil, broccoli, and peas. Cook over medium heat for 3-5 minutes (depending on whether frozen is used), then place tofu, broc, and peas into a bowl or plate to the side.
Whisk cornstarch mix quickly again before adding it to the pan, along with the rest of the ingredients. Put on Medium-Low heat until simmers, for about a minutes. Then, add tofu and veggies, cover, and let cook for 2 minutes.
Stir well and serve with whatever rice or noodles you please.
Mmmm... Mike liked the texture a lot better than reg tofu. I bought some sauces to try making my own baked tofu sammiches. I'll let you know how those turn out when I get around to making them!
much love,
M.E.
1 comment:
We totally made this tonight for supper & it rocked! I did make a few changes, though: I hate peas, so we put in a red bell pepper, an onion, and a carrot. I also cut back a bit on the sesame oil and used white wine. <3 Ro asked me to thank you for the recipe.
Pic of supper!
Post a Comment