Day late and a dollar short: TOFU LARB for lunches
Day late and a dollar short: TOFU LARB for lunches
by HarveysBackupAccount
3 Comments
HarveysBackupAccount
Quick’n’easy, from Mark Bittman’s *Dinner for Everyone*
* Stir fry 1 lb (450g) extra firm tofu, diced into small pieces, in a large skillet with 4 Tbsp high(-ish) smoke point vegetable oil – canola, grape leaf, rice bran, peanut oil etc * In the last minute or two add 2-3 cloves garlic, minced * Move the tofu to a large mixing bowl and add 2 shallots and a few Thai birds eye chilies, thinly sliced (adjust the amount of chili to how much heat you like). Toss together with a few twists of black pepper and 1 tsp. sugar * Mix the dressing: 2 Tbsp each soy sauce and lime juice (I used fish sauce instead of soy sauce because it’s based on a Thai dish, but the recipe is supposed to be vegan so it calls for soy sauce)
Serve with some chopped lettuce and a hearty handful of fresh herbs like mint, cilantro, and Thai basil.
Note: I used pressed tofu instead of regular extra-firm. I really like the texture, it’s like a much firmer mushroom, kind of. If you can find it, I recommend trying it (the Woks of Life blog/cookbooks has some great recipes that use it).
3 Comments
Quick’n’easy, from Mark Bittman’s *Dinner for Everyone*
* Stir fry 1 lb (450g) extra firm tofu, diced into small pieces, in a large skillet with 4 Tbsp high(-ish) smoke point vegetable oil – canola, grape leaf, rice bran, peanut oil etc
* In the last minute or two add 2-3 cloves garlic, minced
* Move the tofu to a large mixing bowl and add 2 shallots and a few Thai birds eye chilies, thinly sliced (adjust the amount of chili to how much heat you like). Toss together with a few twists of black pepper and 1 tsp. sugar
* Mix the dressing: 2 Tbsp each soy sauce and lime juice (I used fish sauce instead of soy sauce because it’s based on a Thai dish, but the recipe is supposed to be vegan so it calls for soy sauce)
Serve with some chopped lettuce and a hearty handful of fresh herbs like mint, cilantro, and Thai basil.
Note: I used pressed tofu instead of regular extra-firm. I really like the texture, it’s like a much firmer mushroom, kind of. If you can find it, I recommend trying it (the Woks of Life blog/cookbooks has some great recipes that use it).
Looks awesome!
This looks so good. 🤤