Tuesday, December 2, 2014

Vegetables with Spiced Tofu

I admit that I wasn't too jazzed when I read in an email from Ann yesterday "Let's do a vegetable stir fry with tofu." But, I was in a hurry to get home and really didn't want to try to think of something different, so I just replied "OK" and grabbed a few things at FoodMaxx on the way home.

Vegetables with Spiced Tofu
I also have to admit that it really did taste very good and that my body was craving vegetables, after a week of heavy Thanksgiving eating.


Peppers, Snow Peas, Shiitakes, Green Onions, Carrots
Not shown here is a small crown of broccoli that I prepped into florets and steamed in the microwave for about four minutes before adding them to the pan to caramelize.


Spiced Tofu, Cilantro, Garlic, "Pickled Radish"
The prep took about 15 minutes of chopping and slicing during the afternoon and then it only took about 10 minutes to bring the dish to the table when Ann decided she was hungry. I seared the ingredients in three different batches to keep my pan smoking hot. This is where I miss a carbon steel wok and a smoking wok burner. ;) The heat and the smoke I don't miss.

The green onions and cilantro went in raw. And then when all was done, I put the so-called "pickled radish" into the pan and deglazed with a touch of water. In went a little bean paste, some hoisin, a little soy sauce and it all cooked for another 90 seconds at which point, I poured the sauce over the veg and tossed well.

As for the "pickled radish," that's the name on the shelf tag at the store. The packages themselves are not marked in any way in English, except for a use-by date. So, I don't really know what these sweet and spicy pickled vegetables are, other than addictively good. They are my new favorite find!

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