Marinated Tofu with Stir-fried Veggies



I came up with another tofu marinade for dinner. This one would be vegetarian if you omit the fish sauce. We really liked this, and the meatiness from the mushrooms was great with the peppers. Brown rice rounded this meal out well.



Marinated Tofu with Stir-fried Veggies
Ashley Covelli

1 block extra firm tofu
1/4 c low sodium soy sauce
1 T Dijon
1/2 t fish sauce
1 t sesame oil
1 t chili garlic sauce
1 clove garlic, minced
vegetable oil, for frying
yellow bell pepper, sliced
red bell pepper, sliced
4 ounce package sliced shiitake mushrooms
handful frozen peas
basil leaves, sliced, for garnish

Slice tofu into 8 pieces, and then cut each piece in half so you end up with 16 squares. Whisk ingredients (through garlic) together and pour half into the bottom of a container (I use a long rectangular tupperware) to marinate. Add the sliced tofu, and pour the rest of the marinade on top. Let marinate for an hour (or as long as you can).

Heat some vegetable oil in a large, nonstick skillet. Add the tofu slices, reserving the remaining marinade. Fry tofu on both sides until golden. Remove from skillet and add peppers to the pan. When they get tender, add the mushrooms and peas. Once the peas have warmed through, add reserved marinade and let it reduce. Serve alongside tofu on top of rice and garnish with basil.

Big Flavors Rating: 4 Stars

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