Broccoli Tofu Stir-Fry:
Not a particularly special dish because I make it quite often, but it's one that I've more or less mastered and sometimes make with chicken.
I cooked the veggies and the tofu separately. For the veggie mix, I used:
- minced garlic
- minced ginger
- crushed red pepper
- low sodium soy sauce
For the tofu, I used this tofu prep post from Tina at Carrots 'N' Cake to get me started. I always try to drain my tofu as much as I can, but it still ends up a bit soggy, so the towel/weight method did the trick! I chopped it up and threw it in a pan with some soy sauce until those nice, crisp brown edges started to form.
Once the tofu was done, I added some Panda Express Orange Sauce and threw it all together in a bowl.
I made rice as well, but I just wanted a mess of veggies and tofu, so I skipped the rice and saved it for Doug. I ended up adding a little extra soy sauce and some Sriracha on top.
It doesn't look like the most exciting dish, but it was definitely loaded with flavor. The leftovers are gonna make a bitchin' lunch tomorrow!