Quick dinner: I used frozen peas and fresh carrots for this. Dinner was ready in 20 mins, counting the time i spent looking in the fridge and idly speculating what to eat.
- Press as much water out of your tofu block as possible. Let rest on a paper towel, blot off as much moisture as you can.
- Slice tofu into 2cm/half inch thick slices. Heat up vegetable oil in a pan; you want enough oil to keep the tofu from resting directly on the pan, which will make it stick and pull apart.
- When the oil is hot but not smoking, add the tofu, and cook till lightly crisped.
- Take the tofu out of the pan, set aside. Carefully pour the oil into a heatproof container.
- Add green peas and sliced carrots to the pan; reduce the heat to medium. Put a lid on the pan while you mix up this sauce:
- 2 parts soy sauce to 1 part sesame oil, and add a pinch of sugar, a pinch of black pepper, and a pinch celery salt.
- Lift up the lid, and see how hot the pan is - you want it hot enough to reduce the sauce a bit. Adjust pan temp as needed.
- Pour the sauce over the veggies, let reduce slightly, add tofu.
- Sriracha can be drizzled on top.
If you have some ideological or aesthetic objection to bean curd, this recipe also works just fine with chicken,
more photos:
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| Alex Paul and Sarah Shore |
I will try this one! I just bought some Sriracha and have been wondering what/ how to use it. I know, sooo late to the party on that one. Whatever.
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