Quick Dinner: Vegetable Tofu Stir-Fry

4 Mar

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

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.

Step 2: In the same pan, add 2 tablespoons of canola oil and heat on medium-high heat. Add frozen vegetables and heat until soft.

Step 3: Re-add tofu. Coat vegetables and tofu with stir-fry sauce.

Step 4: Serve over steam-in-bag brown rice and enjoy!

This dish is simple, healthy and tofu-tastic! Tofu’s a cheap and easy ingredient, which makes it a struggling college cook’s best friend. I’m always looking for more ways to get over my tofu-tastes-like-paper stage, so let me know if you have any other tasty tofu recipes. I’d love to try them out!

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