Still having this passionate love affair with tofu. We’ve been having tofu dishes at home almost every other day these past few weeks. It really started out as a counter move against the excesses usually associated with the Christmas holidays. But now… well, believe it or not, I am now capable of eating purely vegetarian dishes. That’s something I never thought possible. I love my vegetables but I only ate them with fish or meat. Never purely vegetarian dishes. I suppose you could say it’s a whole new world of culinary and gastronomic experience for me and my husband too. Not for the kids though. They’re good kids who enjoy their veggies but totally meatless dishes don’t look too appetizing to them. Maybe, in time.
The silken tofu would have looked too colorless without the herbed salt. Thanks, Sha!
a pack of silken tofu
2 or more c. of mung bean sprouts (togue)
2 or more c. of spinach leaves and tender stems
1 tbsp. of garlic
2 or more tbsps. of oyster sauce (depending on the amount of vegetables)
salt and pepper
1/2 tsp. of sesame seed oil
1 tbsp. of vegetable cooking oil
Cooking procedure :
Wash and drain the bean sprouts and spinach.
Peel and finely slice the onion.
Cut the tofu into serving size pieces.
Heat the cooking oil in a skillet. Saute the garlic and onions, about 30 seconds. Add the bean sprouts and spinach and stir fry for another 30 seconds. Season with salt and pepper. Add the oyster sauce and stir well. Lower the heat, arrange the tofu pieces on top of the vegetables and sprinkle the tofu with herbed salt. Lower the heat, cover tightly and cook for about 2 minutes or until the tofu is heated through. Transfer to a serving platter and drizzle the sesame seed oil over the tofu and vegetables.