Looking for a cheap and hearty source of protein? Tofu is the answer! I have recently started cooking with tofu and I love it for a few reasons. First, as mentioned before, it is cheap! I got a package for £1.49, which contained 5 servings! Second, it’s so easy to prepare and there are many great ways to do so. I usually just marinade it for an hour or so and then sauté with veggies.
Tonight, I decided to bake the tofu. I found a great recipe for baked crispy tofu and I chose it mainly because of the marinade! I have been on an Asian cooking kick and this dinner was no exception. I find that Asian flavours are usually more light and healthy, which is always a great thing!
I first prepared the tofu according to the recipe. After it was done marinating, I threw it in the oven and began working on my stir-fried veggies. I used what I had in the fridge, which was white onion, kale, broccoli, mushrooms, and cherry tomatoes. For more of an Asian flair, I would also add red peppers and carrots the next time I make this dish.
Look at those beautiful veggies! Some general tips I have for sautéing veggies are to use a neutral high temp oil like olive or grape seed oil, and to time it so that all the veggies finish cooking at the same time.
Mushrooms and onions take the longest so I started with those after I heated my grape seed oil. Then I added broccoli and let that mixture cook for a few minutes. Next came the cherry tomatoes. After about a minute I added a big handful of kale. Don’t be afraid to add a lot of green leafy veggies because they really shrink down.
I really liked baking the tofu because it created a nice crispy texture. I probably could have left it in for 5 or 10 more minutes, but I was honestly so hungry. It still tasted really good and had a nice crisp.
Separate your sautéed veggies into serving bowls. Once the tofu is done, add a few pieces to each bowl. Dinner is served!