My virgin tofu cooking experience

I cooked tofu for the first time tonight. I’d bought the gooey-like substance a few weeks ago, and as the package said it was to expire tomorrow, I decided to use it now.

Better late than never, right?

Fact is, I’d never bought tofu before, and before my 2006 trip to China, I’d never really been a fan of eating it. Not even the tiny cubes in miso soup; I used to pick out those cubes and soup out the broth.

Using this online recipe as a guide, I heated up my wok and tossed in an 8-ounce package of pre-cubed tofu and two heaping tablespoons of minced garlic on top of olive oil Pam (rather than oil itself, a lesson I learned for the next time as the tofu and garlic took longer than usual to sizzle).

Emptying the mixture into a bowl, I added a teaspoon of vegetable oil into the wok. To that, I threw in a handful of broccoli crowns and slivers of red, green, and yellow peppers. A few minutes later, I incorporated the tofu and garlic mix into the sauteed vegetables, and further added soy sprouts and drizzled light teriyaki sauce over the potpourri.

In a word: yum!

Thank you for returning to my blog! If you enjoyed reading the above, please consider following future tips and strategies by RSS reader, email delivery, or Kindle subscription. You may also reach me on Twitter @ariherzog.

Related posts:

1. Reasonable silence
2. From fortunes to horoscopes
3. Recreating Israeli food

Comments: