I can’t believe I haven’t posted a recipe like this before, perhaps because I was waiting for my tofu dish to taste like this! It was nothing short of sumptuous. Yes, I used the word sumptuous to describe a dish made with tofu, and I say it with conviction because my daughter, who thinks tofu tastes like cardboard, loved this dinner!
I know that you hear people say “oh, but I love tofu!” and while that may be true, it is not actually the tofu that they love but the way the tofu has been seasoned, and what it is cooked with. At least that is the only way I can love this product. Also, there is no denying how good it is for me, and how inexpensive it is compared to meat. It is a safer product and much higher in protein than most meat so I think it is an ingredient that should be used in dishes as much as possible by everyone.
I do not think it is impossible to love, after all, my daughter ate the tofu right from the pan like it was snack food until I told her there would be none left for dinner if she didn’t stop.
Sometimes it is more important to do the right thing for your body, and eating tofu certainly gives your digestive system a break if nothing else. Give this recipe a try and you might be converted too!
*This is a Blood Type A Diet Recipe with lots of beneficial ingredients like tofu, romaine lettuce, carrots, onions, garlic and oil*
You will need:
4 tbs grapeseed or olive oil
12 oz (340 grams) cake/block firm tofu, pressed & cubed (click here for pressing technique)
1 medium onion (sweet or yellow), small dice
3 cloves garlic, finely chopped
1 tbs finely chopped rosemary leaves
1/2 a bouillon cube (all of a cube if they are the little variety)
1 large carrot, peeled & grated
oyster mushrooms, chopped (1 cup if using from a can as I did, or 2 cups chopped if using fresh)
1 head romaine lettuce, chopped
7 to 8 cups cooked basmati rice (can be made ahead and cooled, or use leftover rice)
3 tbs mirin
4 tbs soy sauce
1 tbs hoisin sauce
1 tsp sriracha sauce (optional – if you have it use it, if not, don’t worry)
1 – Press tofu (as instructed above, cook rice and allow to cool, prep all ingredients as shown below. Place everything in bowls ready to go into the pan.
2 – When veggies are prepped the tofu will be ready to be cubed. Cube tofu and place in bowl. Mix the soy, mirin, hoisin and sriracha together and pour 1/2 of it over the tofu. Mix gently (it will absorb almost immediately into the tofu).
3 – Put big saute pan or wok on medium/high heat and add 2 tbs of oil to pan. When it is very hot, add the tofu in a single layer and let it cook for 2 minutes before turning. Cook for another 2 minutes on other side. It will have a nice brown outer crust. Place on plate and keep warm while stir-frying veggies.
4 – Turn heat up slightly and add more oil. When it is hot add the onions and garlic and cook for a minute or 2 before adding the mushrooms. Cook for 3 or 4 minutes more. The mushrooms need to be getting brown in spots.
5 – Add the carrots and cook for about 30 seconds before adding the rosemary and bouillon cube. Stir and cook for another minute or 2.
6 – Add the romaine and cook until wilted (you may need to add more oil as you go and adjust heat)
7 – Add the rice and stir everything together. When it is hot, add the rest of the sauce, holding back a little and adjusting later if necessary. Turn off pan and taste. If it needs more sauce add at this point.
Serve in warmed bowls topped with tofu and offer soy sauce and hot sauce.