Tuesday, July 1, 2008

Ginger-Lime Tofu

If you chill and reheat this, the tofu tastes eerily like chicken breast. It is awesome. (PS: Sorry the pic is sucky. I'll replace it when I can =D)

Ginger-Lime Tofu

1 block firm tofu, pressed
2 tsp vegetable oil, divided
1 small onion, chopped
2 cloves garlic, pressed
1 broccoli crown, trimmed and cut into small florets
5 baby carrots, sliced
3 large button mushrooms, sliced
1/2 red bell pepper, chopped
2 small-medium summer squash, quartered and sliced
1/4 tsp powdered ginger
dash pepper
1/4 c nutritional yeast
2 T soy sauce
juice of 1/2 a lime (fresh is best)

Cut tofu into 1/4" slices. Cut slices in half to make squares, then cut the squares diagonally to make triangles. Toss in a large pan on medium-high heat and drizzle with half the oil. Cook, stirring occasionally, until nicely golden-brown on all sides. It may take a while :) Set tofu aside and cook the vegetables in the remaining oil, starting with onion, adding garlic when the onion becomes translucent. When garlic is fragrant, add broccoli, carrots and mushrooms. Cook on medium heat, stirring occasionally, until broccoli is cooked on the outside but still raw in the middle, then add squash and peppers. When vegetables are tender, add ginger, black pepper, and nutritional yeast, stirring until incorporated, then add soy sauce and lime juice. Remove from heat and stir well. Serve immediately, or chill and reheat.

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