If you don't have a lot of time or just don't really feel like cooking but don't want to eat out. Or if your budget is tight, like us, this dish is easy & quick to make, tastes good and you can use whatever veggies that you like or have around.
I made a pot of brown rice. 7 oz. extra firm tofu cut into chunks, I tossed them in some soy, put them in my cast iron skillet and threw them under the broil for a few just to get a bit firmer and slightly brown. Next in a Medium cast iron pan(you can use whatever pan you like) I heated just a small amount of canola oil. I then added 1/2 a yellow onion cooked until soft. The following vegetable took less time to cook, it's nice to keep them somewhat crisp. Once the onion was done I added a large carrot, red bell pepper, 2 cloves fresh garlic and cooked for about 3 minutes. Then added zucchini and peas just until cooked. Next threw in some chopped scallions and turned off heat. The sauce was a mixture of soy sauce, hoison, fresh ginger, brown rice vinegar & a little sesame oil. You can add more hoison or a bit of agave to sweeten up more.
Once veggies are done I add the tofu to the pan, sauce and the rice. Stir to combine. To plate I put a couple of scoops in a bowl, add more scallion to top, a few sprinkles of seaweed gomasio, and a drizzle of sesame oil. Yummy!
I made a pot of brown rice. 7 oz. extra firm tofu cut into chunks, I tossed them in some soy, put them in my cast iron skillet and threw them under the broil for a few just to get a bit firmer and slightly brown. Next in a Medium cast iron pan(you can use whatever pan you like) I heated just a small amount of canola oil. I then added 1/2 a yellow onion cooked until soft. The following vegetable took less time to cook, it's nice to keep them somewhat crisp. Once the onion was done I added a large carrot, red bell pepper, 2 cloves fresh garlic and cooked for about 3 minutes. Then added zucchini and peas just until cooked. Next threw in some chopped scallions and turned off heat. The sauce was a mixture of soy sauce, hoison, fresh ginger, brown rice vinegar & a little sesame oil. You can add more hoison or a bit of agave to sweeten up more.
Once veggies are done I add the tofu to the pan, sauce and the rice. Stir to combine. To plate I put a couple of scoops in a bowl, add more scallion to top, a few sprinkles of seaweed gomasio, and a drizzle of sesame oil. Yummy!
This looks really great! I am always looking for easy and quick recipes to make!
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