Friday, February 03, 2006

How to fry tofu and eat it with fresh veggies in Soy Vay Chinese Marinade..

Following a tip on VegWeb, I coated my lightly marinaded tofu (in Braggs) in brown rice flour, after cutting them into small triangles. Normally I do it in corn starch, but I wanted to try the tip and recently I read that corn starch is not good to consume..To note, I just googled this worry and didn't see anything on the matter.


Then I fried them in canola oil, flipping over after a couple minutes.I like how corn starch fries better than the organic brown rice flour - it was too floury, but still crispy and certainly edible.
While I was flour-ing and frying the tofu, I took my chopped vegetables (baby carrots, fresh broccoli and fresh celery) and sauteed, covered for most of it to steam, in canola + a dash of peanut oil with garlic and red pepper flakes. After cooking a few minutes, I added 2 tablespoons of tamari.Once I decided the vegetables were cooked just enough, I added the fried tofu and a good helping of Soy Vay Chinese Marinade and a bit of Szechuan sauce (I find the Soy Vay too sweet alone). I cooked it on medium heat a minute or two longer, and served with organic brown rice~


4 comments:

Harmonia said...

I have a hard time marinating tofu...don't know why.

:p

vegancore said...

I always think that these tofu things people post about look so yummy, but no matter how hard I try I just can't like the stuff. Your veggies look delicious, though. I need to pick up some broccoli and get to stir-frying.

jess (of Get Sconed!) said...

I love tofu but my stomach can't handle it too frequently. The vegetables were the stars of this dish. I've been relying on cheaper TJ's veggie lately and it was nice to have fresh ones.

Danielle said...

harmonia, do you press your tofu before marinating it?