Thursday, April 02, 2009

Recipe: Garlic Ginger Tofu

You should like ginger if you're going to eat this.

Peanut oil
1 small onion, chopped
2 cups sliced cremini mushroom caps
1 tbsp minced ginger
1 tbsp minced garlic
1/2 cup vegetable stock
1/2 cup white wine
1 (10 oz?) package extra firm tofu
1/2 cup chopped scallions
2 tbsp soy sauce

Cook onion until soft in peanut oil. Remove to bowl. Cook mushrooms until soft. Remove to bowl. Cook garlic and ginger for 10 seconds in oil and then add tofu squares. Cook for 2 minutes or until slight browning begins. Add stock and wine and cook down to 1/2 original volume. Add back onions and mushrooms, stir until all ingredients are hot, then add scallions and soy sauce and stire for 30 seconds. Serve over rice.

You can use snow peas in place of the mushrooms, but instead I tossed a bag of snow peas in oil in a large skillet for 4 minutes, added 1 tbsp each minced garlic and ginger for one more minute of cooking, and then dressed it with a splash of sesame oil and peanut oil and 1 tbsp of soy sauce.
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