If you’ve yet to try your hand at cooking tofu, first of all, shame on you. Secondly, you may be surprised to know not all tofu dishes are spongy, flavorless “meat substitutes”. Pressed and marinated tofu becomes crispy, browned and slightly chewy on the outside with a soft and moist interior. Soyaki is a delicious marinade found at Trader Joe’s but soy sauce and a splash of pineapple juice or a dollop of honey would work as well.
|Eggplant, Mushroom, Green Bean & Tofu Stir-fry||
- 1 block of firm or extra firm tofu- pressed and sliced (see above)
- 1/3 cup Soyaki sauce (Trader Joe’s) or soy sauce+ sprinkle of brown sugar or honey
- Sriracha (hot chili sauce)
- Ginger (1 tsp. fresh grated or dried spice)
- Cup of chopped eggplant (I like the thin Asian versions as they are a bit sweeter)
- Cup of green beans
- 1/2 cup sliced mushrooms
- Place the tofu in a shallow dish with Soyaki sauce, few squirts of Sriracha sauce and ginger.
- Let marinate for at least 20 minutes, flipping to coat in marinade once or more.
- Heat a large pan or wok over high heat and swirl a tablespoon of oil around the bottom and sides.
- Drain the tofu and set aside extra marinade.
- Add tofu to pan, being careful not to crowd the pieces, flip as needed when the pieces get crisp and browned. (Add more oil if needed) About 3-4 min. a side.
- Remove to a dish or drain on paper towels.
- Add the vegetables to the wok and stir-fry until just tender. The eggplant will turn white, soft and creamy when done.
- Add your tofu back in with the reserved marinade, stir to combine.
- Serve as is or over steamed brown rice.