Quick Japanese Tofu & Veggies
1 14oz package extra-firm tofu
1 red bell pepper
1 zucchini
2-3 tablespoons ponzu soy sauce (found in Asian groceries)
1-2 tablespoons olive oil
1. Rinse and drain the tofu, and cut into 1/2 inch cubes. Thinly slice the zucchini and bell pepper.
2. Warm the olive oil in a pan over medium heat. Sauté the tofu for a few minutes, until very lightly browned.
3. Add the veggies. Sauté until the veggies are cooked to your liking.
4. Turn off the heat and add the ponzu soy sauce until seasoned to your preference.
5. Enjoy! This dish is mild in flavor, good for when you just want to savour the subtle taste of the tofu and veggies. Feel free to substitute the veggies with what you have on hand in the fridge. For a nice presentation, sprinkle with black sesame seeds.
SO HOW'D IT GO?
Mmm! This was delicious, and quite simple to make. I didn't have ponzu soy sauce, so I just used normal and added in a splash of lemon. The only thing is that next time, I think I'll half the veggies. They kinda diluted the taste of the tofu.
All in all, a really good recipe that doesn't take 2 hours to make. XD Loved it~ ^_^
Me and my dad made this for dinner tonight, and it was SO yummy. Plus it's really healthy - lots of protein. It was so easy to make, too. I'm definitely, definitely going to make this again.
But just a caution if you're vegetarian, some types of ponzu soy sauce does have fish extract in it.