Meatless: Baked Tofu, Stir-Fried Tofu with Scallions
5 Jan
Gorging during the holiday season left me feeling like I needed a nice, light vegetarian dinner. I settled on Stir-Fried Tofu with Scallions. Bittman prefaces this recipe by saying you can start with firm or extra firm tofu, or use any of the methods of preparing it in the book, including Baked Tofu. Which entails brushing tofu with some soy sauce (optional) and baking it for an hour or so.
The flavor doesn’t change much, but you end up with a much denser, firmer block of tofu, perfect for stir frying (I like my tofu really, really firm). For the stir fry, you just cube up the tofu. Heat up some oil, add a bunch of garlic, ginger, and chiles (I used sriracha), then a few seconds later add the tofu and white parts of chopped scallions. Let the tofu brown (this didn’t happen for me, but whatever), add some stock or water, let it evaporate by about half, then stir in the scallions. Then you’re done. Serve over rice and garnish with sesame seeds. I’ll definitely be making this again, especially when I’m cooking for vegetarians (though it’s certainly satisfying enough for this meat eater).
