Never liked tofu? Well, today I hope to change your mind…… For some time I’ve been meaning to do this post but as usual other recipes get in the way and I forget. But, I have some readers who don’t forget and always remind me that I didn’t do the recipe as yet…..Say hello to Mrs Vidya Champatsingh-Ali….. Because of her perseverance, you all have a really tasty stir fry tofu dish that you can wow your friends and family.
From the start I didn’t want to do a tofu dish because we don’t really buy tofu…(who wants to eat something that tastes like cardboard anyway I thought lol) but eventually, while shopping one day, I decided to buy a box and try it out. I was totally in the deep end when it comes to this ingredient since it was something new to the palate and my repetoire as well. So, I did my research then did my personalisation and interpretation of what I believe the dish should taste like according to my trini tongue.
As I was experimenting there was a bit of a learning curve I had to undergo but you won’t have to go through the same….. I learnt that there are different types of tofu and depending on the dish you’re going to prepare you choose the particular type. There are many types that I encountered online but locally, at least where I shop, I saw only two types: soft and firm. For this dish we’ll be using the firm tofu. It’s easier to work with for a beginner, and would not melt away to pap when you’re finished cooking; yeah, I’ve been there lol 🙂
With that in mind here are some tips.
Handle tofu carefully: Even though it may say firm on the packaging tofu can still break up while you’re handling it.
Add your own taste: Tofu, to me, is like a blank canvas. You have to add your own seasoning and twist it to your will.
Marinate your tofu: Leave it a while and let the seasoning or marinade do its job. Do something else in the kitchen or just go watch a comedy on TV while you wait…….
Anyway, without further ado, here’s my interpretation of how I believe tofu should taste in a stir fry dish. Enjoy!
TOFU VEGETABLE STIR FRY
1 tbsp soy sauce
1 tbsp rice cooking wine or rum (vat 19)
1/2 tbsp salt
1/2 tbsp sugar
1 lb firm tofu, cubed
1 cup broccoli, chopped
1 medium sweet pepper, sliced
1 small tin mushrooms (184g), drained
2 tbsp cornstarch + 3 tbsp water (cornstarch mixture)
1 med onion, sliced thinly
2 pimento peppers, sliced thinly
1 tbsp ginger, grated
2 tbsp. oil + oil for frying
1 tsp soy sauce
a few drops sesame oil
salt to taste
Anyhow, today I won’t stay long since there are more recipes to post, so stay tuned. Special thanks to Mrs Champatsingh-Ali again for reminding me about the tofu recipe.
Ah gone 🙂