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Hibachi Tofu

What you need: 

1/2 lb (0.2 kg) Silken extra-firm tofu, cubed into medium-large chunks
dark soy sauce or Tamari
table salt
black pepper
handful of cashews
2-3 teaspoons of vegetable oil
2 lb (0.9 kg) bag of stir-fry veggies or a few handfuls of...
coarsely shredded carrots
water chestnuts
sugar snap peas
shitake mushrooms
chopped onion
(Or whatever else you like)

What you do: 

Ingredient amounts are to taste.
1. Put oil on a large skillet (but preferably a wok). Distribute the oil evenly with a paper towel or spatula. 2. Turn the heat to high. 3. Add the vegetables. Stir them a few seconds then leave them be for a minute or two with the heat on medium. 4. Splash some soy sauce (about 1 teaspoon) onto the veggies, stir until it's nice and even, then push them to one side of the wok or skillet. 5. Turn the heat to high again. Add the cubed tofu to the free space of the wok or skillet and pour some soy sauce (about 1 teaspoon) over them. Let them sit until they're nice and brown. 6. Flip the tofu and let them brown on the other side. If the veggies start to sizzle, mix them about a bit. 7. When everything is nice and brown, add the cashews, then a pinch of pepper, a pinch of salt, and stir everything together. The veggies should be a little burned in some places. 8. Turn the heat off and serve them in a bowl.
* The nutrition info depends all on the vegetables you use, but this is a recipe that's good for when you need your protein.*

Preparation Time: 
10-15 minutes
Cooking Time: 
Servings: 
4
Recipe Category: 

SO HOW'D IT GO?

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