What a day, an insanely busy Monday at work! There was so much going on that I was torn in multiple directions most of the day. Nice to come home to our personal greeting committee.
But after such a day, I wasn’t feeling putting a lot of effort into dinner. I dug a small tofu chunk from the fridge and started looking for inspiration.
This recipe seemed very tasty and simple, right up my alley tonight. But since I was using about half the amount of tofu and looking to make it a one-pot meal, I added chopped asparagus and zucchini.
I heated the minced garlic and ginger in olive oil over medium heat. Then added the tofu and veggies. But me being me, I just couldn’t leave it alone deciding it needed more color and flavor. So I added shredded carrots, cashews and a few splashes of tamari to the skillet.
Still dinner was ready in under 15 minutes and made two servings for hubby and I – my type of busy night dinner!
I used elephant garlic in this dish, my first time using it and it was kind of wild that one clove was bigger than a golf ball. I had to chop it into quarters to fit into our garlic press. But, the garlic flavor was not that strong for all the minced garlic I added, apparently elephant garlic is much more mild than regular garlic. I also added plenty of minced ginger and loved the strong flavor. While the tofu wasn’t that firm since I didn’t press it ahead of time, chopping it into small chunks helped it absorb the flavors and the cashews added contrasting crunch to the mushiness of the tofu.
What’s your favorite fast tofu dish?