As I said, I have a simple lunch recipe for you today.
But before I start, I would like to remind you how to check if your tofu HAS GONE BAD. If you notice that the tofu packaging is heavily swollen, it is a sign that it is unfit for consumption. Fresh tofu does not really smell, so when you get the sour smell the taste will also be sour, this is sign that your tofu has gone bad.
I must admit that tofu hasn’t stolen my heart since the first bite. On the contrary, it was a while before I loved this. At first, I liked tofu sheets and tofu skin better. Over time, I became convinced with smoked tofu (which I used in today’s recipe), and then finally with silken tofu.
I will probably mention about tofu more than once. But now I wanted to write a few words about the pan. I must mention here that a good quality frying pan is not replaced in everyday use. What do I mean by saying a good quality frying pan? First of all, the pan must be solid- heavy and with a thick bottom, so that vegetables do not stick to the bottom. For cooking Asian dishes, I always use the Le Creuset wok pan, perfect for any type of stove. I have a gas stove and my pan works great. The food is super juicy and tastes amazing. There’s no comparison. Warning! This is not a sponsored post, only my suggestion. I struggled myself with choosing the right pan for about 3 years. During these 3 years I could already have three super quality pans. Also, as a warning, if you are thinking of buying a pan, you should check out Le Creuset equipment. 😉
This recipe is serving for one person. It takes about 20 minutes to prepare the dish.
Way of serving:
Tofu and vegetables can be served with brown or black rice, quinoa or your favorite grains. I definitely like the black quinoa or brown rice version the most ❤
- 1 package of smoked tofu
- 1 tablespoon sesame oil
- 1/4 teaspoon maple syrup
- 1 teaspoon soy sauce
- 1 clove of garlic
- 1/4 teaspoon apple cider vinegar
- a pinch of himalayan pink salt
- 1 teaspoon sesame seeds
- 1/4 teaspoon sweet pepper or chili flakes
- Preheat oven to 200 °C.
- Line a baking tray with parchment paper.
- Cut tofu into cubes.
- In a bowl whisk together sesame oil, soy sauce, sliced garlic clove, salt, pepper, vinegar and seeds.
- Add tofu and whisk gently.
- Place tofu on baking tray and bake 10-15 minutes, or until golden brown.
- 1/2 large broccoli
- 1 carrot, cut into matchsticks
- 1 tablespoon of olive oil
- 1 garlic clove, sliced
- soy sauce
- 1 teaspoon of rice wine
- Wash the broccoli and divide into rosettes. Soak broccoli into a boiled water for 1 minute. After a minute, drain the water.
- Heat olive oil slightly in a frying pan, add a carrot and a garlic. Fry on a medium heat until the carrots are lightly browned.
- Add broccoli. Mix. Pour rice wine, about 1/4 teaspoon soy sauce, add salt and pepper to taste.
- Cook under cover for about 5 minutes. Broccoli should be green, slightly crunchy. Try not to overcook vegetables.
Tofu and vegetables served with rice and avocado.