RECIPE #116, DAY #137
ORIGINAL RECIPE: “Ginger-Garlic Bean Curd” from World Vegetarian by Madhur Jaffrey. It was listed under “United States”*
TIMING: 15 minutes
DIFFICULTY: Easy, except the finesse it takes to keep the tofu from sticking to the pan
TOOLS: A non-stick wok
COOK TYPE: Stovetop (stir-fry)
HEALTH: Tofu is a nice addition to your diet, as long as you don’t overdo it. Many people are freaked out by tofu, but this is a wonderful way to try it for the first time.
EXPERIENCE: We eat tofu about once per week, especially during certain seasons, and I really run out of ideas after awhile, That’s when I revisit the bests of the best, and this is certainly one of those. It’s easy, quick, and very popular at our dinner table.
NOTES: I very rarely use ginger powder, always substituting grated ginger instead. However, as the original recipe notes, there are no substitutions in this recipe. The only thing that could change is using nutritional yeast instead of the Parmesan.
- In a non-stick wok, heat 2 tablespoons peanut oil over high heat. Add 1 package diced, extra firm tofu and stir fry (keeping tofu from sticking to the pan) about 5 minutes, until lightly browned.
- Add 1 teaspoon garlic powder and 1 teaspoon ginger powder. Lower heat and stir-fry 1 minute.
- Add 2 tablespoons tamari soy sauce and lower heat again. Stir-fry 2 minutes.
- Remove from heat, sprinkle with 1 tablespoon fine-grated Parmesan, and stir one last time. Serve.
Serve with rice, tortillas, or taco shells, and the veggies to accompany. It’s also nice sprinkled with sesame seeds and red pepper flake.
*Recipe changed from the original.