Tofu as easy as 1,2,3,4!

If you love tofu, or even if you are a tofu beginner, this recipe is a MUST try!!! I fell in love with the easy and tasty meal. I have to start out with introducing some key ingredients that can transcend throughout every day meals. These three ingredients are:

1. Ginger Paste

2. Bragg’s Liquid Aminos

3. Sambal Oelek

Many recipes call for fresh ginger. For some reason, I just cannot use a large fresh piece of ginger before it goes bad. I have tried freezing it to keep it fresh like many chefs have advised however the constancy just is not the same once defrosted. I find that ginger paste works as the best alternative to dried ground ginger.

Bragg’s Liquid Aminos is a vegetarian protein and has 16 essential amino acids with far less sodium than soy sauce. This is a great alternative to soy sauce and it taste just like it!!. If you are about to add some soy sauce to a stir fry or to your pan of veggies, go for Bragg’s.

Sambal Oelek is one of my favorite finds ever! Sambal Oelek is a chili paste and is found in many Asian and Indian dishes. I love spicy food and the taste is great. Be warned though, just the right amount of the chili paste is perfect but you may need a few glasses of milk if you add a little too much.

I made this easy 1, 2, 3, 4! tofu dish for dinner tonight and my left overs are coming with me tomorrow for lunch!

Easy 1,2,3,4! Tofu stir fry.

1 tsp ginger paste (or fresh grated ginger)

2 tsp sesame oil (or peanut or canola oil)

3 tsp honey (local honey helps with allergies)

4 tsp Bragg’s Amino Acids (or reduced sodium soy sauce)

1 14oz firm tofu

1 cup brown rice (cook according to package directions)

(Any chopped veggies would work. I bought a pre-chopped veggie stir fry mix for an easy dinner) I recommend:

1/2 cup chopped onion

1/2 cup chopped bell pepper (any color)

1/4 cup chopped celery

1 cup chopped zucchini and yellow squash

Start by draining the tofu and place on paper towels to get out the excess liquid. Slice, cube or chop the tofu into which ever shapes you’d like. Combined the first 4 ingredients and whisk, set aside about 1 to 1 1/2 tbls sauce. Add the rest of the sauce to the tofu. Once coated, broil on low in the oven until crisp.

while the tofu is in the oven, add all of the veggies to the pan and saute until tender. Then add the remaining 1 to 1 1/2 tbls sauce.

Add the rice to the saute pan and incorporate to have the rice soak up all of the good sauce.

Plate and enjoy!


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