Tuesday, November 29, 2011

"This Tofu isn't so Bad", Said the Non-Tofu-Eating Beef Farmer

Truth be known, my husband has an aversion to any recipe that does not contain meat. Oh, he'll eat whatever I serve him, if he knows what's good for him! Just kidding. He's pretty open-minded and will try anything and everything I serve him. Tofu just isn't one of those things. Though he likes how I season them and infuse certain flavours in the tofu dishes, he claims that that palatability is just not for him. Fair enough.

I grew up eating tofu on a somewhat regular basis. Since my Dad is Chinese Caribbean, we are no strangers to tofu. Tofu is a common ingredient in many Asian dishes. Also as a vegetarian for most of my adult life, tofu was a mainstay in my diet.

Tonight, I was craving tofu for supper. A friend of mine from university (we were both vegetarian and involved in some environmental groups together) had this amazing tofu recipe that called for chili flakes and other ingredients I cannot remember. It was a sweet yet spicy tofu dish. Since I couldn't recall the exact recipe, I had to improvise.

First, I poured over some of my favourite cookbooks in hopes of finding something similar to the recipe I had in mind.
So many tempting recipes, but not exactly what I had in mind. I was left up to my own devices for this one.

For supper, we had Tofu Satay on rice noodles with steamed Bok Choy drizzled with sesame oil and Lychee milkshakes and chilled Lychee for dessert.

Please keep in mind that I rarely measure ingredients when it comes to cooking dishes (except for baking, where exact measurements are a must).

C's Tofu Satay on Rice Noodles
1 or 2 packages of firm tofu, cubed (depending on how many people you're feeding)
1 sweet red pepper, diced
1 yellow pepper, diced
1 onion, chopped
cooking oil
Cilantro, chopped (to garnish)

Sauce -
soy sauce
chili flakes
dash chili powder
onion powder
garlic powder
3 Tbsp peanut butter
After you've prepared your tofu and your veg, cook tofu in a pan with a little oil until slightly browned. Add your veggies and cook with sauce.

While you do this, you can steam your Bok Choy and rice noodles. This whole meal takes less than 30 minutes to make from prep to finish.

My non-tofu-eating husband said this was the best tofu dish he's had so far. He really liked the combination of sweet and spicy (sweetness from the peanut butter and heat from the chili).

On bed of rice noodles, place tofu satay. Sprinkle with chopped coriander to garnish. Drizzle sesame oil over Bok Choy and serve.


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