Tofu Tussle

Posted by on Mar 23, 2016 in Tofu | 0 comments

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Bon Appetit posted a collection of tofu recipes and remarked surprise at strong reactions.  It’s true—love or disdain tofu, whether healthy or poisonous; science too-- has been wondering since the 1960’s.

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On that note, this tofu stir-fry, with unlikely characters was a towering hit.  Summon, Brussels sprouts, Korean pepper paste, (Gochujang) and crunchy water chestnuts to join up with toasty tofu; and then—

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fragrant gingered black rice nuanced with lemon grass and dusted with magic unsweetened coconut dust, whispers forbidden in a real good way.

Mise en place, or putting in place the essentials is the secret to any quick meal; but it requires sorting and staging.

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For the Black Rice with Coconut, little is needed.

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I must say, I’ve never used lemon grass; easy peasy.

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Toss it all in a rice cooker and watch a movie or something.

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Better yet, prep sauce, tofu (note, I prepared only one tub of tofu), garlic, and the dolly cabbages.

When the rice cooker gives you a 10-minute warning, heat a wok or skillet; power up Brussels Sprouts and Tofu Stir-Fry.

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 Quick, crunchy, spicy, and improbably o'so delicious!

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Eyes wide open for cogent science; I love tofu.

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