One night for dinner this week I made a tofu stir fry that tasted amazing! It was simple but had tons of flavors and textures. The inspiration for the dish was a leftover 1/2 block of tofu and a giant pack of mushrooms from Costco that my mom picked up for me. The rest was just a fluke. A delicious fluke.
Tofu Garden Stirfry
- 1/2 block of extra firm tofu, pressed and cubed into tiny cubes
- 1 1/2 cups of mushrooms, sliced thin
- 5-7 mini sweet peppers, sliced thin
- large handful of kale pieces, without the stems
- 2 T. rice vinegar
- 2 T. lite soy sauce
- 1 T. tahini
- large sprinkle of sesame seeds
- more of all three (soy, vinegar and tahini to taste)
- Cut the pressed tofu into tiny cubes, cut the mushrooms and the peppers up and rip the kale into pieces
- In a large frying pan, add 1 T. vinegar and soy sauce. Add mushrooms and peppers. Stir fry until mushrooms are starting to cook.
- Then add tofu and kale with the other 1 T. vinegar and soy sauce. Simmer together until everything is cooked to the desired firmness (about 4-5 minutes).
- Add tahini with a splash more vinegar and cover with sesame seeds.
- Serve over brown rice.
- This dish can be changed with the amounts of vinegar and soy sauce. Also you can simmer it until very soft or allow the veggies to stay very crunchy. Other good add-ins would be edamame, water chestnuts and zucchini.
- Serve with a glass of Pinot Grigio and search for other tofu inspiration at Veg Times.
