This was dinner last night – simple, quick, healthy and most importantly, delicious.
The vegetables you use is entirely up to you – what you like or what you have laying about.
I cut up two zucchini and sauteed them in a Tbs. of mustard oil.
You can of course use olive, peanut, coconut or an oil of your choice.
Next I added mushrooms cut into fours and sweet red and orange peppers. Also, a diced onion – I like to add the onion at this late stage because I want it to remain crunchy.
I would also add fresh sliced ginger – which I happened not to have.
This is one philosophy of cooking that I would like to impart – please don’t not cook something if you don’t happen to have one ingredient. Improvise, substitute or just leave it out – the key is that you cook something.
Next I added extra firm tofu cut into large pieces. (You can use any other protein you like such as chicken, pork or even slices of beef).
Douse this mixture with a generous amount of soy sauce, hot sauce of your choice (sriracha is nice), and vinegar.
Stir gently, so as not to break up the tofu.
Add 1/2 cup of water and a heaping Tbs. of miso paste if you have it. This adds a unique umami to the dish and contributes to the depth in flavor.
Let this simmer on low heat for a few minutes.
In the meantime, I cooked up some soba noodles (use pasta of your choice, even rice will do nicely).
Add the noodles to the tofu and vegetables – stir and dish into bowls.
Drizzle a few drops of toasted sesame oil and garnish with cilantro and scallions.
You just made a quick, delicious meal.
I hope you try it.
Until I cook again!
Heat the oil in a pan and sear the tofu until browned on all sides. Set aside.
Indian Culinary Center, NYC 