I’m not super fond of tofu (I know it’s healthy and all!), but I try coming up with interesting recipes in the hope that I will like one of them (secretly hoping the husband likes tofu too *fingers crossed*) ! While surfing www.foodgawker.com (officially my fave thing to do!) I found this recipe and I thought it was interesting. Finally after making it, since the husband did not complain while eating, I think I have a winner in the tofu section 🙂
Ingredients:
1 pack extra firm tofu, cut into cubes
4 cloves of garlic, minced
1 green bell pepper, cut into chunks
10 oyster mushrooms, sliced
4 shiitake mushrooms, stalk removed and sliced
1 tbsp tamari soy sauce (you can also use any other dark soy sauce)
1 tbsp oyster sauce
1 cube chicken bouillon (use vegetarian bouillon if you want a completely vegetarian dish)
1 tsp cornstarch
2 tbsp water
Cooking oil (not olive oil, sesame will do. I used canola.)
Method:
Stir together soy sauce, oyster sauce, chicken bouillon, cornstarch, and water in a non-reactive bowl. Set sauce aside.
Remove tofu from package and try and drain as much water out of it as possible. Cut into ¾ inch chunks.
Heat 2 tbsp of cooking oil in a skillet over high heat. When oil is smoking hot, add the tofu. Panfry, stirring occasionally, until tofu is browned on all sides, about 4-5 mins. Remove the tofu and set aside.
In the skillet add another tbsp of oil and reduce heat to medium-high. Stir-fry the mushrooms until they start to soften, and then add the green bell peppers and minced garlic. Toss the mixture around a few times to cook the peppers, but make sure they’re still crisp, between 30 seconds and 1 min. Add the fried tofu and stir-fry carefully, making sure you don’t break the chunks of tofu, just until heated through, about than 1 minute.
Add the sauce, and stir into the mixture until thick, less than 30 sec. If sauce is too thick, add a little more water and stir it in thoroughly.
Serve hot with steamed rice.
Bon Appetit!