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1 | Just a basic recipe for moderately spicy sauteed tofu, quick and easy |
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2 | and not too unhealthy. Goes well with steamed broccoli and rice. |
3 | |
4 | I don't press the tofu as I find when it does it absorbs too much of |
5 | the marinade and the inside of the cubes just become vaguely vinegary. |
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6 | |
7 | * Ingredients |
8 | |
9 | - 14oz (397g) Firm Tofu |
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10 | - Oil for sauteeing. Recommend a few tbsp of plain sesame oil with a |
11 | small amount of toasted sesame oil added near the end. |
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12 | |
13 | ** Marinade |
14 | |
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15 | - 1/2 cup water |
16 | - 2.5 tbsp low sodium soy sauce |
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17 | - 2 tbsp apple cider vinegar |
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18 | - 2 tbsp pomegranate molasses |
19 | - Try to find some with no added sugar (hard |
20 | nowadays!). [[http://www.alwadi-alakhdar.com/products/molasses/natural-pomegranate-molasses/][Al Wadi pomegranate molasses]] is available on Amazon |
21 | (Bezos wins this round...) if your local market doesn't have any |
22 | pure pomegranate molasses. |
23 | - 4 cloves garlic, minced |
24 | - 1/2 tbsp onion powder |
25 | - 1/2 tbsp garlic powder |
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26 | - 1 small serrano or habanero pepper, minced |
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27 | - 2 tsp corn starch |
28 | |
29 | ** Sauteed Vegetables |
30 | |
31 | Can really be anything, sautee separately for a few minutes. I like: |
32 | |
33 | - 1 Sweet bell pepper (red, yellow, or orange) |
34 | - 1 bunch green onions |
35 | - Baby Corn |
36 | - Snap peas |
37 | - 1/2 medium white onion (cut into 1/2 inch thick slices parallel |
38 | with rings, then cut each slice in half) |
39 | - 1 tbsp chili paste |
40 | |
41 | ** Rice |
42 | |
43 | - 1 cup rice |
44 | - 2 whole cloves garlic |
45 | - 1/4 tsp tumeric |
46 | - 1 tsp paprika |
47 | - 1 tsp olive oil |
48 | |
49 | Cook rice on side, using whatever rice you like. Remove garlic before |
50 | serving. |
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51 | |
52 | * Directions |
53 | |
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54 | 1. Drain tofu and cut tofu into cubes of desired size (1/2 inch suggested) |
55 | 1. Combine marinade ingredients except for corn starch and freshly minced garlic |
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56 | 1. Cover tofu with marinade, marinate for ~30 minutes, refrigerated |
57 | 1. Strain tofu, retain marinade! |
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58 | 1. Prepare cornstarch by dissolving in a few tbsp of water |
59 | 1. Mix retained marinade, cornstarch, and minced garlic well |
60 | 1. Preheat pan over medium-high heat |
61 | 1. Add oil and sautee tofu for ~12 minutes, tossing every three or |
62 | four minutes |
63 | 1. Lower heat to medium, add sauce, and simmer until sauce |
64 | thickens (~8 minutes). |
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65 | |
66 | * TODO |
67 | |
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68 | bird's eye peppers instead of serrano/habanero |
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69 | |
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70 | pressing tofu seems to have made it worse; outside of tofu isn't as |
71 | "chewy" and inside just tasted like marinade and was a bit chewier |
72 | than I wanted. Skip. |
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73 | |
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74 | In the batch where the tofu was pressed (and I first increased the |
75 | cornstarch), the sauce thickened in under four minutes and scorched a |
76 | bit from the heat. Sauce did not thicken quickly in next batch (did |
77 | not press tofu) -- it looks like pressing the tofu caused the tofu to |
78 | absorb more of the marinade so there was less sauce. |