Tofu Stir Fry

Once a month or so I get a craving to make a tofu dish, typically a stir fry with whatever vegetable I have on hand. The key with almost every tofu dish is that you have to remove the moisture from the tofu before you start cooking. When you remove the moisture, the tofu will brown and have a crispy texture on the outside and soft and creamy on the inside.

You remove the moisture by wrapping the tofu with a couple of layers of paper towels. The paper towels will slowly pull the moisture out of the tofu. Once the paper towels become saturated, repeat the process a couple of more times and you're done.

 

Ingredients:
1 package firm tofu

2 tablespoon avocado oil

1/2 yellow squash
1/2 zucchini

1/2 green or red bell pepper

1/3 red onion
1/4 red onion

4 garlic cloves

Green onions

Cilantro

Preparation:

Cut the tofu into bite size pieces. Heat 1 tablespoon of avocado oil in a 10" sauté pan and add the tofu. Fry the tofu on medium high heat turning occasionally until all sides are browned. When done set a side in a large bowl.

Cut the yellow squash and zucchini into bite size pieces. Take a 10" sauté pan and add 1 cup water, cover and steam until the squash is half cooked about 3 minutes. Remove from the heat, drain in cold water and add to the bowl with the tofu.

Cut the bell pepper into bite size pieces. Chop the red onion and mince the garlic and add to a 10" sauté with 1 tablespoon canola oil. Cook for about 3 minutes until the bell pepper and red onion are half cooked.

Add the tofu and yellow squash to the sauté pan. Add the fresh spinach and sliced green onions and cook on medium high heat until the spinach has wilted. Finish the dish by adding 1 tablespoon sesame oil and 1 table spoon lite soy sauce.