Tofu-mushroom-bell pepper stir fry

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!

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Spicy tofu

The past few weeks have been quite ‘busy’…I hate the word, but tend to use it a lot! Busyness in life makes me stressed. For the most part I am a laid back Type B personality. As much as I love rushing around getting things done, I do not enjoy the pressure that comes with it. When I am stressed I also cook…a LOT…so that’s good for the blog 🙂

I have been trying to follow some recipes I had requested from my mom and my MIL. They include spicy pork curry and roast beef. I did try all of them, but forgot to take pictures 😛 I will be trying them again soon, with a new twist. When I do, I promise to post the recipe and the pictures. I also tried lemon bars for the very first time and they turned out great!

A few weeks ago, I was on an Asian food roll. Here’s the recipe for spicy tofu that we had.

Ingredients:

1 pound extra firm tofu (cubed)

1 red onion, sliced

1 red green pepper, sliced

1 serrano pepper

3 garlic cloves, finely chopped

1/3 cup water

3 tbsps vinegar

3 tbsps soy sauce

1 tbsp brown sugar

1 tsp cornstarch

1 tsp red pepper powder

2 tbsps canola oil

Method:

Pat the tofu with kitchen towels, removing as much water as you can before you cube it.

Heat oil in a large pan or wok on medium high. Add cubed tofu and fry until golden brown.

After the tofu is browned, add sliced onion, bell pepper, serrano pepper and garlic. Toss it until the vegetables are just tender, about 5 mins.

In a different bowl combine the water, vinegar, soy sauce, brown sugar, cornstarch and red pepper powder.  Pour over tofu and vegetables to coat. Simmer everything together until the sauce thickens.

Serve either with rice or vermicelli

Bon Appetit!