Gosh it feels like it’s been so long since I’ve sat down to do a blog post, when in actuality it has been! I wanted to thank you all for being so patient with me. If you haven’t noticed by now, my website has shed her old shoes and is trying to break in her shiny new digs. And let me tell you….it has not been easy, but it has been totally worth it! There are still many things that I’m working on updating, minor tweaks here and there. When I moved my information over from Blogger over to my new host, I lost some of the quality of a lot of my previous images/posts. So it will take me some time to slowly replace those. But all in all, the hard part is done thank goodness! I would truly love to hear your feedback, so feel free to let me know what you think!!
Anyway, I hope that you ALL are well! Now let’s talk about this dish! I’ve pan fried tofu, then sautéed some bell peppers, mushrooms, ginger, garlic, and the white part of some green onions. Then I added my tofu back in to the pan along with the sauce(similar to a “Mongolian Beef Sauce” and then served it over rice noodles and topped it with the green parts of the green onion! Sounds easy enough right?! 🙂 Right!
Recipe: Serves 2 – 3
1 package of Organic Firm Tofu (press any excess liquid out and cut into squares)
2 Green Onions (sliced – whites and dark greens separated)
1/2 of a Red Bell Pepper (thinly sliced)
1 cup of Mushrooms (your choice-thinly sliced)
2 – 3 cloves of Garlic (minced)
1/2 inch of Ginger (minced)
2 tablespoons of cooking oil (your choice)
For the Sauce:
1/3 cup of Tamari Sauce (Liquid Aminos or Soy Sauce can be used)
1/3 cup of Light Brown Sugar
1/2 cup of water
1 tablespoon of Arrowroot Powder (or Corn Starch)
On a medium heat, in a cast iron skillet, heat your oil and fry your tofu on most sides until they are golden brown. About 4 – 5 minutes on each side. I like to use a cast iron skillet because it gives it an even and crispy crust, but you can use what you have. Once done, set these on a plate to the side. In that same skillet, add in your mushrooms, onions, red bell peppers, ginger, and garlic and sauté for 3 – 5 minutes. While that is going, in a small bowl, mix the ingredients for your sauce. Now add your Tofu back into your skillet along with your sauce and stir in well together. The sauce will instantly start to thicken. If it gets too thick, then you can thin it out with a little more water. Top with your green onions and serve right away over a bed of rice or rice noodles. Or you can stand in the kitchen like I did and eat it right out of the skillet! 🙂