clevermanka (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
clevermanka) wrote2009-05-15 09:41 am
clevermanka) wrote2009-05-15 09:41 am
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Asian-Inspired Tofu Scramble
I got the word that this was pretty tasty and that it was worth posting my recipe experiment.
Asian-Inspired Tofu Scramble
1 block firm tofu (I used locally made Central Soyfoods), crumbled
1 bunch fresh asparagus (buy as skinny stalks as you can find), chopped
1 red pepper, chopped
5-6 shiitake mushrooms, sliced into thin strips
2-3 green onions or scallions, sliced into rounds (include a bit of the top for color)
1 inch piece of ginger, grated
3-4 cloves of garlic, minced
1/2 t five spice powder
2-3 t soy sauce
safflower oil (or other tasteless oil--not olive!)
Heat oil in skillet. Add tofu, asparagus, garlic, and ginger. Stir fry for five to seven minutes. Add red pepper. Stir fry until tofu starts to get speckled golden brown. Just enough to give it some color. This can take a while. Be patient. Add five spice powder and soy sauce. Stir fry a minute or two more. Serve over brown rice.
I didn't season this very heavily because I wanted something light and spring-like. You can always add extra seasonings if you want to go for something more robust.
Asian-Inspired Tofu Scramble
1 block firm tofu (I used locally made Central Soyfoods), crumbled
1 bunch fresh asparagus (buy as skinny stalks as you can find), chopped
1 red pepper, chopped
5-6 shiitake mushrooms, sliced into thin strips
2-3 green onions or scallions, sliced into rounds (include a bit of the top for color)
1 inch piece of ginger, grated
3-4 cloves of garlic, minced
1/2 t five spice powder
2-3 t soy sauce
safflower oil (or other tasteless oil--not olive!)
Heat oil in skillet. Add tofu, asparagus, garlic, and ginger. Stir fry for five to seven minutes. Add red pepper. Stir fry until tofu starts to get speckled golden brown. Just enough to give it some color. This can take a while. Be patient. Add five spice powder and soy sauce. Stir fry a minute or two more. Serve over brown rice.
I didn't season this very heavily because I wanted something light and spring-like. You can always add extra seasonings if you want to go for something more robust.
no subject
That sounds good!
I wonder if it would work as well with broccoli (since asparagus gets hard to find later in the summer) or maybe bok choi.
And, if I end up in the KC area, are you saying that there are sources for locally made tofu, and it is good stuff? This would make me happy...
no subject
Yes! Central Soyfoods is based in Lawrence. Click the image to go to their website.
no subject
Hmmm...I see the wok getting more use this summer.
Thank you!
no subject
no subject
And bamboo shoots :)
I am always making new asian stir fries. This looks like a good one!
Oh and I like to put a few drops of sesame oil in mine.
no subject