Sunday, August 11, 2013

Thai Peanut Tofu Stir Fry (how to properly cook tofu)

When it comes to tofu, most people either don't know what exactly it is, or they do and are off put my it's lack of taste and texture. Tofu is a wonderful ingredient in my opinion, it's acts as a chameleon that takes on any flavor you pair it with (I've known people to put silken tofu in smoothies and even cheesecakes). Here are some things I've picked up over the years on how to do it right...

The key to cooking awesome tofu:
1.You must get the tofu as dry as possible. Cut the block into 1/2 inch strips then place a towel on top weighted down by a heavy object.

2.Once the tofu is as dry as possible, toss it in a marinade and let sit for 10-15 min. It's important for the tofu to be dry before you marinate it because it acts like a sponge, soaking up all that flavor - the dryer it is the more flavor gets in.

3.Cook the tofu for as long as possible. I usually sear it first in a saute pan on the stove top, then throw it in an oven set at 400 degrees F for about 20 min. It's pretty much impossible to overcook tofu.
For this recipe I tossed the raw tofu in Tabasco sweet and spicy chili sauce before baking.

For this recipe I decided to mix quinoa and jasmine rice. I LOVE the taste of jasmine rice and it's the perfect rice to use for a stir fry, however, it possesses no nutrients. By adding the quinoa you gain protein and vitamins plus some additional texture!

Thai Peanut Vegetable Tofu Stir Fry

serves 4-5

For sauce...
1 heaping TBS of peanut butter, creamy or crunchy (maybe a little more)
1/4 cup reduced sodium soy sauce
1 TBS Tabsco sweet and spicy chili sauce (plus more for tofu)
1/4 tsp garlic powder
1/4 tsp onion powder

Stir together until combined. Set aside.

1/2 cooked jasmine rice
1/2 cup cooked quinoa
1 cup cooked broccoli
1 cup cooked Asian medley vegetables such as these
1 egg
1 block of extra firm tofu, cubed and cooked (or you could use chicken or shrimp)
1 TBS vegetable oil
1/4 cup chopped peanuts for garnish


1.Heat oil in medium saute pan. Add veggies and rice quinoa mix and saute for a couple of minuets. Add sauce and cook for a couple more minuets.

2.Make a hole in the center of mix. Crack egg into the hole and scramble it around quickly with a spatula. Once the egg is cooked, break it up into the mix.

3.Toss the baked tofu in last, sprinkle with roasted peanuts before serving.


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