Apparently I had been afraid to post tofu recipes on here due to the fact that some of us out there think tofu is strange or gross. I have now gotten over this hurdle because let's face it, I do cook tofu and in reality this blog is just my personal online recipe collector. So there you have it - it's settled. I can cook and blog about tofu whenever I want. I was trying to avoid it thinking no one would notice that I've secretly converted this into a vegetarian blog when Kurt wasn't looking.
Ingredients
1 teaspoon cornstarch
2 tablespoons soy sauce
2 teaspoons fresh ginger, minced
2 teaspoons Thai chili sauce (I actually used some of
Kurt’s secret hot sauce but more like ½ teaspoon)
2 garlic cloves, minced
1 teaspoon sesame oil
3 tablespoons canola oil
1 (14 ounce) package extra firm tofu, drained and cut
into cubes (I wrap it in a towel and put a bowl or something heavy-ish on the
top to squeeze the liquid out)
2 cups sliced shitake mushrooms (or any other kind would work too)
1 cup any other good stir fry veggies - bok choy, broccoli,
sugar snap peas, red/green peppers (I didn't have any others at the time so had
to stick with tofu and mushrooms)
Directions
Whisk together cornstarch and 1 tsp water in bowl. Whisk
in soy sauce, ginger, chili sauce, garlic and sesame oil.
Heat 1 T canola oil in large skillet over medium high
heat. Stir-fry tofu for 10-12 minutes, or until golden brown on both sides. Transfer
to plate.
Add 1 T canola oil to pan and stir-fry mushrooms 2
minutes or until tender. Return tofu to pan and stir in soy sauce mixture. Stir-fry
1 minute until hot.
