I know – tofu isn’t typically among the category of favourite foods, not even in my books. I’ve kept it out of many recipes as I personally don’t enjoy it in most ways, but being the new year and a perfect time to try new things, I decided to give it a go again and this time it certainly worked out. So even if your not fond of the idea, I urge you to try this recipe, not only because it’s extremely fast and inexpensive but it seriously delicious, and thats from one non tofu eater to another.
Getting protein in when your vegan is often assumed as expensive and difficult but having an open mind and doing a little research and grocery shopping can prove this otherwise.
I got a block of firm tofu, green beans and mushrooms all under 6$ for this recipe and added my spices and sauces from ingredients I had sitting at home.
Firm – Extra firm tofu, cubed
Soy sauce, balsamic vinegar, mushroom sauce (All of these I had at home, many ingredients would work with this recipe so use what you have and what you prefer, this goes for the amounts as well)
On the pan I used olive oil to prevent sticking along with a little more soy sauce, minced garlic and chilli sauce.
Green beans, chopped
Two things I find make your tofu crispy and chewy instead of a watery sponge mess are:
1. Slice your tofu and before you cube it, take a paper towel and press it on the slices to absorb excess water.
2. Marinate the cubes in a bag full of the sauces you choose, I used the ones listed in ingredients. I left mine for about 45 minutes while my rice cooked but even just shaking the cubes around in the bag for 5 minutes will give it a delicious flavour and make them crispy when cooked.
I added mushrooms and green beans in with my tofu for some extra crunch and nutrients!
I cooked mine until I got a desired texture, which is tougher and chewier so this required a bit of extra time but keep checking yours until you try one and like it.
I served mine on a bed of wildrice along with steamed Bok choy.