I decided to go gourmet for dinner a few nights ago. I found this recipe off the WholeFoods Recipe App on my iPhone. I had to first drain the tofu of it’s liquid – something I had NO IDEA you had to do to tofu before cooking it. This whole time I have been buying tofu and eating it out of the box. No wonder it was so tasteless and mushy. You have to actually wrap the tofu in paper towel and set weight on top of it for about an hour. It goes flat as a board and doesn’t break as easily.
Tofu is totally the kind of food that is a burden to make at home; kind of like spaghetti squash or coconuts – such a pain in the bum.
Anyway here’s the recipe! The tofu turned out really well! However next time I will use softer vegetables. The broccolini took away from the tofu; I think mushrooms and watercress would go really well with this dish, and perhaps some spinach!
First and foremost you will need to prepare the tofu:
Drain the liquid which the block of tofu swims in and slice the block. Wrap the slices in paper towels or kitchen cloth and set in a glass dish. Put weight on top of the wrapped tofu to squeeze all the water out of it. Wait 30 minutes and repeat the process. The tofu will be flat and the paper towels/kitchen cloth will be soaked.
Next is the marinade and stir fry. Here is a list of ingredients:
2 tablespoons Tamarind Chutney (ingredients said it had dates in it so it kind of had the texture of melted sugar)
1 tablespoon Ginger, finely chopped
1.5 tablespoon Jasmine Green Tea Leaves
1 tablespoon Rice Vinegar
1 teaspoon Prepared Chopped Garlic
1 (14oz) package Medium Tofu, cut into chunks
2 tablespoons Canola Oil
Low Sodium Soy Sauce, to taste
12 Broccolini Stalks
1 Bell Pepper, sliced
1/2 Onion, sliced
1 tablespoon Sesame Oil
Mix tamarind sauce, ginger, tea leaves, rice vinegar, and garlic in a container and toss it with the tofu chunks. Set in fridge over night (I left it for 24 hours) to marinate.
Heat 1 tablespoon of canola oil in a wok over medium heat.
Drain tofu and set aside remaining marinade.
Add tofu and soy sauce and cook while stirring the whole time. Cook till the tofu colour changes and they are hot inside out. Transfer to a bowl and set aside.
Heat the remaining tablespoon of canola oil in the same wok. Add veggies and soy sauce and the remaining marinade.
Stir fry veggies and add tofu to wok.
Toss and drizzle with sesame oil.
Super light delicate flavours!
Hope you like it!