Sunday, November 4, 2012

Spicy Tofu Scallops and Sauteed Vegetables (serves 1)

spicy tofu scallops and sauteed vegetables
I like the taste of soft tofu.  However, it is a bit of a challenge to cook with it since it can fall apart before it gets to your plate!  If you don't have access to the soft tofu tubes then you can use another tofu.  Most of the tofu containers come in a square or rectangular shape.  You can just cube your tofu for this dish, then you can even call this spicy tofu squares and sautéed vegetables!  You can use other land or sea vegetables if you prefer.  

Spicy Tofu Scallops and Sauteed Vegetables (serves 1)


1 soft tofu tube, cut into 5 pieces (about 1 1/2 inch in height)
1 handful of pea shoots, washed and cut into 4 inch lengths
1 oz enoki mushrooms
1/3 C chopped onion
1 garlic clove, minced
1/4 tsp grated ginger
1/2 tsp fish sauce
2 Tbsp canola oil
1 Tbsp sesame oil
Chili pepper to taste (optional)
Toasted sesame seeds, garnish (optional)


1) Heat canola oil in a medium size pan over high heat.
2) Add tofu pieces and fry 2-3 minutes on each side.
3) Remove tofu and add onion, garlic and ginger, sauté for 1 minute.
4) Add mushrooms, pea shoots and cook for 1-2 minutes.
5) Add fish sauce and sesame oil and cook for 1 more minute.
6) Arrange tofu on a plate, spread the sautéed vegetable mixture on the plate, sprinkle sesame seeds on top, and add dollops of chili pepper on top to taste.

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