Thursday, April 7, 2011

Matthew's Delicious Tofu

I have no idea who Matthew is but I'm pretty sure that today he is a hero in our house.  I found this recipe in The Garden of Vegan last week and thought it sounded okay.  I had no idea it would be so well liked though!  To quote my son, "This is spicy but delicious!" and I didn't even tell him the name of the recipe ;)  In the cookbook it doesn't have you dry-fry or marinate all day, but I figured it couldn't hurt!  We had the tofu with a mixture of brown and wild rice, and steamed carrots and broccoli. 

Matthew's Delicious Tofu

2 packages of medium firm tofu, dry-fried and chopped
3 tbsp olive oil
6 cloves of minced garlic
 2 tbsp of grated fresh ginger
3 tsp Asian chili sauce
1/4 cup maple syrup
1/4 cup braggs
juice from 1 lemon

*Saute tofu in olive oil until browned
*Reduce heat and add garlic, ginger, and chili sauce. Saute 5 minutes.
*Add maple syrup, braggs, and lemon juice.
*Cover and cook until the liquid has evaporated.
You can serve it just like this or place it in a container to marinate in the fridge and then re-heat it in a frying pan later on.



    Best way to cook tofu, ever!