Sometimes I don’t think there is anything better than spending a relaxing day with my husband, and then coming home to make dinner. It’s the simple things, right?
Tonight for dinner I had some nice looking zucchini from our garden that I wanted to use up. But I also needed to use up some tofu, and I wanted couscous.
Kitchen Sink Tofu Stir-Fry
16 oz extra firm tofu, cubed (I bought pre-cubed tofu. That’s how I roll.)
2 cloves garlic minced
2 teaspoons olive oil
1 ridiculously large zucchini, or 2 medium
1 cup mixed vegetables (I had broccoli blend in the freezer, but anything you have will work.)
1 tablespoon soy sauce
2 teaspoons sesame oil
1 tablespoon rice vinegar
1 teaspoon tomato paste
dash of Tabasco sauce
1/4 teaspoon Chinese five spice powder (anise, cinnamon, pepper, fennel, and salt)
Heat the olive oil over medium-high heat.
Once the oil is hot, add the minced garlic and the tofu cubes.
Cook, stirring frequently, for 10 minutes until the tofu is browned.
Add the zucchini, and sprinkle with salt.
Cook for 5 minutes until the zucchini is tender.
In a separate bowl, combine the soy sauce, vinegar, sesame oil, Tabasco sauce, tomato paste and 5 spice powder in a bowl, mix well.
Add the veggie mix to the pan, and cook for 5 to 10 minutes, or until the veggies cook through.
Add the sauce, and heat through.
Serve over rice, or couscous, or both like we did since I didn’t have enough of either to make a full serving.
I have to say I was a little worried at first about how the sauce was going to taste, but it was surprisingly good. The hint of cinnamon from the 5 spice powder really enhanced the dish.
The husband liked it, but he’s pretty easy to please in the food department.
Well, I’m off to spend what’s left of the night relaxing with the husband, and finish watching Trueblood with Lauren.
See you tomorrow, Blogland!
Question for you:
Do you eat tofu? I know it’s an acquired taste, but if you don’t eat it would you be willing to try it?