I’m back! More than 2 years later, I haven’t stopped cooking or developing recipes but I’ve gotten into the habit of sharing them in Instagram or Facebook with a simple iPhone photo and an ingredient list. Because…active 2-year old and full-time job and it’s just easier. However, I’m going to attempt to blog occasionally again, so happy reading!
With a somewhat picky 2-year old, when I make something he eats all of (instead of picking out some parts or outright refusing in favor of yogurt or cereal), I consider that a win and make it again and again. This recipe is great because it is easy to choose any veggies you like, and you can even swap in chicken or beef instead of the tofu (or just make this a veggie stir fry). Veggies I’ve used in various combinations are: Carrots, celery, baby corn, mushrooms, green beans, snow peas, snap peas, broccoli, cauliflower, baby bok choy…you get the idea.
A very important element of this dish is the tofu preparation – instead of frying tofu which can take long time and make a mess, I bake it until it’s crispy so you get the same texture. It also helps to make sure that the tofu, which is pretty smooth raw, is nice and textured so the sauce sticks.