Tofu is made by coagulating soy milk and then pressing the curds into soft, white blocks. Although many forms of tofu exist, you'll want to get firm or extra firm for this dish. One advantage to tofu is the wide range of dishes it can be used in due to it's subtle flavor. As a result, it can be used in both sweet and savory dishes. Being somewhat of a chameleon, it will take on the flavor of the dish. Although tofu originated in China, it spread quickly through East Asia, along with Buddhism, likely because it's an important protein source in vegetarian Buddhist cuisine. In addition to it's protein content, tofu also has a relatively high iron and calcium content, while containing little fat. It has also been shown to potentially decrease bad (LDL) cholesterol!
I had some tofu around, so I thought it was the perfect time to make one of my Five Friday Finds from the July 29 edition, a Stir-Fried Tofu from Kalyn's Kitchen. This dish was perfect for me - I removed some moisture from the tofu while making Catalina dressing and doing the prep for this recipe, and the rest of this recipe is simple and straightforward. Cook your garlic and ginger until fragrant, then add in tofu, scallions, and soy sauce while toasting the sesame seeds (if desired). Once the tofu is ready, pour it onto a plate, garnish with sesame seeds, and you're ready to eat!
Stir Fried Tofu by
Tofu, stir-fried with garlic, ginger, scallions, and soy sauce, then topped with toasted sesame for a savory and delicious dish!
tofu, firm or extra firm preferred
sesame seeds, toasted (optional)
Cut tofu into 0.5-1 inch thick slabs. (I sliced the block of tofu in half so that I had two square slabs.)
Drain liquid from tofu between towels or paper towels.
- Heat garlic and ginger in oil until fragrant.
- Add in tofu cubes and soy sauce.
- Cook for a few minutes, then add scallions.
- Garnish with toasted sesame seeds if desired.
This post is part of What's Cooking Thursday.