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.
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 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