Ingredients
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1/2 block firm tofu (about 4 oz)
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1 tablespoon sesame oil
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1 teaspoon grated ginger
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1 clove garlic, minced
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1/4 cup soy sauce
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1 tablespoon sugar
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1/4 teaspoon chili powder
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1/4 teaspoon black pepper
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2 tablespoons canola oil
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Salt and pepper to taste
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For cucumber salad:
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1 large English cucumber
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1/2 small red onion, finely chopped
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1 tablespoon fresh parsley, roughly chopped
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1 tablespoon extra virgin olive oil
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1/2 lemon juice
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Salt and pepper to taste
Directions
Title: “Aromatic Sautéed Tofu with Cucumber Salad”
Sub-Title: An Inspired and Delicious Recipe from Vietnamese Cuisine
Description: This is a simple and delicious dish that showcases the best of Vietnamese cooking – combining fresh vegetables with hearty grains and rich meats. It’s also low carb, high protein, and gluten free!
Ingredients:
– 1/2 block firm tofu (about 4 oz)
– 1 tablespoon sesame oil
– 1 teaspoon grated ginger
– 1 clove garlic, minced
– 1/4 cup soy sauce
– 1 tablespoon sugar
– 1/4 teaspoon chili powder
– 1/4 teaspoon black pepper
– 2 tablespoons canola oil
– Salt and pepper to taste
– For cucumber salad:
– 1 large English cucumber
– 1/2 small red onion, finely chopped
– 1 tablespoon fresh parsley, roughly chopped
– 1 tablespoon extra virgin olive oil
– 1/2 lemon juice
– Salt and pepper to taste
Instructions:
1. Prepare the cucumber salad: Cut the cucumber into thin slices, and combine with the red onion, parsley, extra virgin olive oil, lemon juice, salt, and pepper. Set aside until ready to use.
2. To prepare the tofu, cut it into bite-size pieces and set aside.
3. Heat a large nonstick skillet over medium heat, and add the sesame oil. Once hot, add the ginger, garlic, soy sauce, sugar, chili powder, black pepper, and salt, and stir to coat.
4. Add the tofu to the pan, and cook, stirring occasionally, until the tofu has browned and released its moisture. Remove the tofu from the pan and set aside.
5. Return the pan to the stove top and add the canola oil. Over medium heat, saute the remaining ginger and garlic until fragrant. Then add the tofu back to the pan and continue cooking, stirring constantly, until the tofu becomes crisp and golden brown all around.
6. Direction: Serve immediately, topped with the cucumber salad. Enjoy!
Number of Servings: 4 servings
Difficulty Level: Easy
Nutrition Information:
– Calories: Not available at the moment.
– Fat: Not available at the moment.
– Carbohydrate: Not available at the moment.
– Protein: Not available at the moment.
– Cholesterol: Not available at the moment.
– Sodium: Not available at the moment.
Total Time Needed: 30 minutes
Note: Remember to rinse your produce before using them in this recipe.
Steps
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1
Done
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Prepare the cucumber salad: Cut the cucumber into thin slices, and combine with the red onion, parsley, extra virgin olive oil, lemon juice, salt, and pepper. Set aside until ready to use. |
|
2
Done
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To prepare the tofu, cut it into bite-size pieces and set aside. |
|
3
Done
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Heat a large nonstick skillet over medium heat, and add the sesame oil. Once hot, add the ginger, garlic, soy sauce, sugar, chili powder, black pepper, and salt, and stir to coat. |
|
4
Done
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Add the tofu to the pan, and cook, stirring occasionally, until the tofu has browned and released its moisture. Remove the tofu from the pan and set aside. |
|
5
Done
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Return the pan to the stove top and add the canola oil. Over medium heat, saute the remaining ginger and garlic until fragrant. Then add the tofu back to the pan and continue cooking, stirring constantly, until the tofu becomes crisp and golden brown all around. |
|
6
Done
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Direction: Serve immediately, topped with the cucumber salad. Enjoy! |
