Easy Tofu Dinner #2: Crispy Tofu & Vegetables

This is a go to tofu dinner for a busy weeknight.  Not complicated and everyone can add their own flavorings.

1 box extra firm tofu
1 cup rice
1 onion
1/2 small head of cabbage
1 big carrot
1 cup of frozen peas
Corn starch

Press the tofu in the TofuXpress and set aside until ready. Get the rice going. 

Slice up the onion into semi circles and saute in high heat oil like safflower with a dash of salt.  While they are cooking, slice up the cabbage into roughly the same size pieces as the onions.  When the onions are translucent, add the cabbage and dash of salt.  Toss around and let cook.  Slice the carrot into ribbons using your vegetable peeler and add them in, with a dash of salt, when you see the cabbage softening.  Lower the heat and cover.  Just before you are ready to serve, add the peas.

Dice up the tofu into little squares.  Pour corn starch into a big mixing bowl and toss the tofu around until all sides are coated.  Heat up safflower oil in a non stick pan and when it is hot, add the tofu.  Let them cook for a few minutes and then turn.  Try to get all sides into the oil.  When they are done, drain on a paper towel.

To plate it up, start with the rice, add the vegetables, and then top with tofu.  I add the tamari to mine last and my husband eats his plain.  So easy…enjoy!

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