The Art of Crispy Tofu and Vegetables

I actually followed a recipe! (Well, mostly . . .) I am terrible at following recipes, sometimes because I’m too lazy to go to the store and get the correct ingredients, which basically boils down to the fact that I am too lazy to plan out my meals in advance, but sometimes because I am wee bit picky. But, the other day I created a meal almost step by step and ingredient by ingredient from the Better Homes and Gardens 75th Anniversary Cookbook — Crispy Tofu and Vegetables p. 91 for my readers who have the book. Upon reading this recipe, I concluded that I was going to follow the recipe pretty closely because it looked just that good.

Crispy Tofu and Vegetables PhotodinnersAnd, for those of you who follow recipes, here’s the low down:

  • Cut up tofu aCrispy Tofu and Vegetables Photodinnersnd coat with soy sauce and leave marinate.
  • Cut up a red and/or yellow pepper and green onions and stir fry in sesame oil until about half cooked (for me this was about  two minutes.)
  • Add snow peas and keep stir frying until veggies are done. Add more soy sauce if desired and remove from pan.
  • Coat marinated tofu in yellow cornmeal aCrispy Tofu and Vegetables Photodinnersnd spices (I added pepper and red pepper flakes for that kick)
  • Fry tofu and sesame seeds in more sesame oil mixed with cooking oil.
  • Cook some noodles to go along with your meal (I bought special chowmeain noodles, but because we’ve been eating out way too much it had already molded when I Crispy Tofu and Vegetables Photodinnerswas ready to cook this meal. We ended up just using three bundles of rice noodles)

Crispy Tofu and Vegetables Photodinners

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This entry was posted in 30 Minutes or Less, Dinner, Vegetarian and tagged , , . Bookmark the permalink.

One Response to The Art of Crispy Tofu and Vegetables

  1. thinkwest says:

    This is great. Thx.

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