Finally, ‘fu

We rejoiced this week with our two packages of Mofu Tofu. They’re both long gone now, but I am anticipating the case of 12 extra-firms coming my way this weekend. No more tofu drought for us!

Last night we enjoyed what’s become a weeknight classic: ‘fu stir-fry with whatever vegetables we have, plus Emma’s genius “sauce” concoction (henceforth referred to as “Emma sauce”:

1/4 cup braggs (or soy sauce)

2-3 tbsp rice vinegar

1 tsp sesame oil

lemon juice (to taste)

handful fresh cilantro

(amounts are approximate and should be tailored to suit your individual tastes)

Toss that combo on any stir-fry and it will taste fresh and delightful. So I did just that. I fried the ‘fu first, as described in a previous post. This is how it looked when I pronounced it done:

While I prepared the vegetables and quinoa, I let the tofu cool. Once the other components of the meal were ready, I cut it into cubes and tossed it into the wok.

We had red onions, broccoli, frozen peppers, and a sweet potato lying around, so that’s what went into the wok.

To start:

chop broccoli into florets

dice sweet potato

steam broccoli and potato until tender but not fully cooked

saute diced red onion in oil in a large skillet or wok

add garlic

add cumin and corriander (1-2 tsp each)

start cooking your quinoa (I use vegetable broth instead of water, and 1:1.5 quinoa to water)

add the softened broccoli and sweet potato to the wok

add the frozen peppers

pour “Emma sauce” into the wok and stir

add sriracha and salt and pepper to taste

cook until all the vegetables are just tender

chop your tofu and throw it into the wok, stirring

serve over quinoa with lemon and extra sriracha


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