Eat For Eight Bucks: Tofu With Tomatoes And Cilantro Recipe Recipe

Name: Eat For Eight Bucks: Tofu With Tomatoes And Cilantro Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound medium to firm tofu, cut into 1-inch cubes and patted dry; 4 tablespoons peanut or canola oil; 2 scallions, cut into thin rounds; keep white and green parts separate; 1 thumb-size piece of ginger, peeled and finely chopped; 4 cloves garlic, peeled and finely chopped; 6 medium-size button mushrooms (about 1/3 pound), sliced; 1 cup coarsely chopped fresh cilantro; 4 plum tomatoes (about 14 ounces), chopped; 2 tablespoons soy sauce; 1 teaspoon rice vinegar; 1 cup fresh or defrosted frozen peas; 1 teaspoon toasted sesame oil; Cooked white rice for serving

Servings: persons

1 pound medium to firm tofu, cut into 1-inch cubes and patted dry
4 tablespoons peanut or canola oil
2 scallions, cut into thin rounds; keep white and green parts separate
1 thumb-size piece of ginger, peeled and finely chopped
4 cloves garlic, peeled and finely chopped
6 medium-size button mushrooms (about 1/3 pound), sliced
1 cup coarsely chopped fresh cilantro
4 plum tomatoes (about 14 ounces), chopped
2 tablespoons soy sauce
1 teaspoon rice vinegar
1 cup fresh or defrosted frozen peas
1 teaspoon toasted sesame oil
Cooked white rice for serving

1
Put 3 tablespoons of the oil into a 12-inch skillet (or whatever you like to use to stir fry) and heat over a medium flame. When the oil is hot, saute the tofu cubes until they are golden on most sides, 6 to 7 minutes. (I almost never achieve golden tofu, so I just give it my best shot.) Remove with a slotted spoon.
2
Add the remaining oil to the pan. When it is hot, put in the white parts of the scallions, the ginger, and the garlic and stir for 40 seconds over a medium flame. Add the mushrooms and stir for 30 seconds. Stir in the cilantro and then add the tomatoes and soy sauce. Stir for about a minute before putting the tofu cubes back into the pan along with the vinegar and peas. Bring to a simmer. Cover, lower the heat, and simmer gently for 5 minutes. Turn off the heat, toss in the green parts of the scallions and the sesame oil, and serve over white rice.

286

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 pound medium to firm tofu, cut into 1-inch cubes and patted dry, 4 tablespoons peanut or canola oil, 2 scallions, cut into thin rounds; keep white and green parts separate, 1 thumb-size piece of ginger, peeled and finely chopped, and more.

Yes, Eat For Eight Bucks: Tofu With Tomatoes And Cilantro Recipe falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eat For Eight Bucks: Tofu With Tomatoes And Cilantro Recipe

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