Monday, September 22, 2014

Tofu Saute With Buttery Soy-Vinegar Glaze

I really like a quick meal - most of the dishes I make don't take too long.  But I love when that quick meal is healthy too.


Not too long ago Sweet Girl (now 11) realized she really likes tofu.  I never make tofu because I am the only one in the house who eats it.  Once we discovered she really liked it we started buying it for nights when Hubby was out of town on business.  Little Man won't go near it of course, he's a tough one but she and I devoured this entire dish in one (or maybe two) seatings.  Little Man will actually eat tofu in soup, when its super small and he doesn't know what he's eating and of course he will like it too but that's another story.

The original recipe for this meal calls for just snowpeas, the stir fry vegetables were on sale so I just bought a mixed bag and used that.  I haven't had a ton of experience photographing tofu and I am not thrilled with the pics I have for this dish. I guess that means I will need more recipes, experimentation and lots more tofu.

This dish was perfect though, my 11 year old really enjoyed it and I loved the buttery, sweet and salty combination of flavors.    

Whats your favorite tofu recipe?


recipe adapted from Huffpost Taste
Ingredients:
2 tablespoons vegetable oil
3 garlic cloves, thinly sliced
1 pound extra firm tofu, dried and cut into  strips
1 1/2 pounds of stir fry vegetables
1/3 cup soy sauce
3 tablespoons white vinegar
1/2 teaspoon chili flakes
2 tablespoons butter

Directions:
Heat the oil in a large pan over med-high heat and add the garlic. Cook until fragrant, about 30 seconds.  Add the vegetables and the tofu and stir to combine.  
Add in the soy sauce, vinegar and chili flakes and gently stir to combine all the flavors. 
Cook until vegetables are just crisp and tofu is heated.  
Add the butter and fold in until melted and well blended.
Cook for an additional minute.

Other Dishes without meat that you may like:

Lentil Mango Picadillo


Peanut-Sesame Noodles:


Quinoa and Rice Stuffed Squash


One year ago I made Apple Butter in the Slow Cooker.

Two years ago I made Slow Cooker Teriyaki Chicken.

Three years ago I made Peanut Butter Oatmeal Snacks.

Four years ago I made Rainbow Beans and Rice.

Linking up to these happening parties!

4 comments:

  1. I'm a big fan of tofu, but my husband also isn't a huge fan either, so I tend to save it for when he's out of town, too. Love the looks of this recipe - it sounds like something I'd gobble up, too!

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  2. Oh, tofu. I always think of using it after I've made stir fry.

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  3. I'll definitely be making this stir fry! I love tofu!

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  4. Hi Danielle,
    Your Tofu Saute looks delicious! Thanks so much for sharing this awesome recipe with Full Plate Thursday and hope to see you real soon!
    Miz Helen

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