Wednesday, August 29, 2012

Tofu with Jalapenos and Tomatoes

After being away last weekend and having a busy week, I was feeling a bit run down. I realized that I hadn't been eating well, and also hadn't had much protein at all over the past several days. So for a quick lunch, I threw together this delicious tofu dish using things I had around - tomatoes, jalapenos, and cilantro.

Sometimes these types of dishes are the best. No recipe, no set plan, just making it up as you go along. I used the entire block of tofu so I'd have enough for lunch for the next 2 days.

  • 1 tbsp olive oil
  • 1 block of tofu, pressed (to get the water out) and then chopped into 2 inch long and 1/2 inch thick pieces
  • 1/2 small onion, chopped
  • 2 cloves garlic, minced
  • 1 sm jalapeno, seeds removed, minced
  • 1 tomato, chopped
  • Sauce: 3/4 c chicken or vegetable broth; 1/4 c low sodium soy sauce; a few shakes of sesame oil; touch of Sriracha sauce (to taste; also added more after it finished cooking)
  • 1/4 c broth mixed with 1 tsp cornstarch
  • Fresh cilantro, about a handful
  • Heat olive oil in a large saute pan or wok
  • Add tofu; cook until browned on all sides, about 10 minutes. Transfer to a plate lined with paper towels.
  • Add a touch of olive oil to the pan. Add onions, garlic, and jalapenos. Saute 4 minutes.
  • Add tomatoes, saute 3-4 minutes.
  • Return tofu to the pan and add the sauce. Bring to a simmer. Add the cornstarch/broth slurry and mix well; bring to a simmer to let thicken.
  • Toss in the cilantro and serve over brown rice.

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