I am just learning to cook with tofu. My son hates the taste of soy but I thought if I could mask it enough he may change his mind. He also does not care for the mushy texture so I bought extra firm tofu hoping that it would hold up enough for him to like.
I read all I could find about cooking with tofu. I drained the tofu. Placed it on a clean towel and gently squeezed it to get any extra moisture out I could. I found a marinade that I thought would give the tofu tons of flavor. I carefully applied the marinade to the tofu and then when I added it to the pan to cook? One stir and it all turned to mushy bits. UGH!
This dish looks like dog food but the flavors were actually really good. My son actually ate two servings at dinner and ate the leftovers for dinner the next day. For not looking appealing at all it sure tasted great.
I need to keep working on how to cook with tofu. I know I overcrowded the pan this time and need to separate the pieces of tofu better when cooking them. Probably using tongs instead of a slotted spoon to flip them with will make a huge difference.
Yes, we will be making this dish again. I served this dish with a side of broccoli and a green side salad.
For my mostly gluten-free son I used his spaghetti noodles to serve his dish. As long as your soy sauce and hoisin sauce are gluten-free the rest of the ingredients I used were gluten-free.
- 1 (16 oz) package of extra firm tofu, drained and cut into cubes
- 4 TBSP dark sesame oil, divided
- 1/2 cup hoisin sauce
- 1/4 cup soy sauce
- 3 TBSP garlic, minced
- 2 large peppers cut into strips
- 1 large onion, sliced
- 2 medium summer squash, sliced thinly
- 8 oz. carrots, thinly sliced
- Chow Mein noodles for serving, made according to package directions
- Lay the cubed tofu in a rimmed baking sheet.
- In a bowl stir together the hoisin sauce, soy sauce and garlic. Once well mixed drizzle the sauce over the tofu. Gently flip the tofu and drizzle sauce over the other side trying to evenly coat the tofu.
- In a large skillet begin cooking the carrots in 2 TBSP sesame oil for 4-5 minutes over medium heat. Add the onions and peppers continuing to stir the mixture until the peppers and onions begin to slightly soften.
- In a second skillet heat the remaining 2 TBSP of sesame oil. Carefully add the tofu and allow the tofu to slightly brown on one side 2 minutes or so. Flip and allow to brown on other side. Add any extra garlic sauce to the pan and allow to cook with the tofu for 1-2 minutes.
- To the first skillet add the squash and gently cook until all vegetables are heated through.
- Remove both skillets from heat.
- Serve vegetables and tofu over Chow Mein noodles drizzle with extra garlic sauce and soy sauce as desired.