Tuesday, February 12, 2013

Spicy Minced Tofu with Peas, Carrots and Red Bell Pepper

Spicy Minced Tofu offers serious good eats.  Every time I make it, it is gobbled up with enthusiasm!  It is a very versatile dish that will accommodate other veggies quite deliciously :).  If you like your food with a little sweet touch, add a tablespoon or two of brown sugar especially if you are not using carrots, red bell pepper or the kedjap manis.  Do add the turmeric for its amazing healing qualities - you don't really taste it here but get all the benefits just the same :-)!

Perfect for a Chinese New Year dinner too - Gung Hay Fat Choi!

4-6 Servings


1 pkg. Firm or extra firm Tofu (14-16 oz)
2 Tbsp Oil
1 small Red Onion, diced
Sea Salt
1/2 tsp Turmeric
1/2 tsp Red chile flakes
1-2 Tbsp fresh Ginger, grated
1 clove fresh Garlic, grated or minced finely
2 - 4 Tbsp Sweet Soy Sauce (Kedjap Manis)
(OR  Regular Soy Sauce + 1-2 Tbsp Brown Sugar)
2-3 Carrots, diced
1 large Red Bell Pepper, diced
8 oz. Peas, fresh or frozen (about 2 cups)
1 small bunch Green Onions, thinly sliced
2-4 Tbsp fresh Cilantro, chopped (optional)
Freshly cooked grains of your choice: Rice, quinoa, or couscous


Drain the tofu well and cut into small dice.

Heat the wok until very hot; add some oil and carefully swirl to coat the sides.

Add the tofu, a pinch or two of salt and the chile flakes; cook stirring occasionally until tofu is golden.

Stir in the onions, carrots, ginger and garlic; cook until onions are beginning to turn golden.

Add the peas and kedjap manis (or soy and brown sugar); cook stirring until peas are hot and cooked  through - about 5 minutes.

Toss in the bell peppers and cook until softened.

Stir in sliced green onions and cilantro.

Serve hot over hot cooked grains.  Enjoy!!

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