For 18 years, tofu scared me. My mom would try to get me to eat it, but it always tasted like printer paper and the texture fell somewhere between a sun-baked gummy bear and solidified glue. I would watch my brother down Tex-Mex flavored hunks of the stuff, but it never appealed to me. That is, until I tried it in a stir-fry.
Over my years of forced tofu tasting, I’ve learned that tofu only tastes as good as the rest of the dish it’s in. That’s why I happen to like the stuff when it’s smothered in stir-fry sauce. If you too are a tofu un-enthusiast, here’s a great dish to get your feet into the tofu pool.
Vegetable Tofu Stir-Fry Ingredients: (Serves 4)
Vegetable Tofu Stir Fry
- Tofu (Extra firm)
- Frozen bag of stir fry vegetables
- Stir-fry sauce (My favorite is Kikkoman)
- 1 Tablespoon sesame oil
- Garlic (Diced)
- 2 Tablespoons canola oil
Step 1: Cut tofu into bite sized cubes. In a pan, add sesame oil and garlic heat on medium-low heat. Add tofu. Cook until flavors are absorbed and tofu begins to brown. Take tofu out of pan and place aside.
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