I cooked tofu for the first time tonight. I’d bought the gooey-like substance a few weeks ago, and as the package said it was to expire tomorrow, I decided to use it now.
Better late than never, right?
Fact is, I’d never bought tofu before, and before my 2006 trip to China, I’d never really been a fan of eating it. Not even the tiny cubes in miso soup; I used to pick out those cubes and soup out the broth.
Using this online recipe as a guide, I heated up my wok and tossed in an 8-ounce package of pre-cubed tofu and two heaping tablespoons of minced garlic on top of olive oil Pam (rather than oil itself, a lesson I learned for the next time as the tofu and garlic took longer than usual to sizzle).
Emptying the mixture into a bowl, I added a teaspoon of vegetable oil into the wok. To that, I threw in a handful of broccoli crowns and slivers of red, green, and yellow peppers. A few minutes later, I incorporated the tofu and garlic mix into the sauteed vegetables, and further added soy sprouts and drizzled light teriyaki sauce over the potpourri.
In a word: yum!