oh, this post is dedicated to my
truffle buddy, “chef” Richmond Timbol. He hates chicken, pork, and beef!(weird
right?) ;D
As some of you may know, I
love truffle oil but my cooking skills go beyond just pouring truffle oil on
virtually everything. Haha! To prove to you that I'm Iron Chef, here's a
healthy recipe (vegetarian too) without truffle oil that you can serve
to your family and is super easy to make!
I have to admit that this is
the first time I cooked this dish. It's a result of my meat cravings these days
and whatever ingredients I found inside the ice box. I have to say, I even
surprised myself on how this meal turned out! Yummy!
Tofu & Veggies In Ginger Sauce
What you need:
EVOO (extra virgin
olive oil)
Salt
Pepper
Parsley (for
garnish, optional)
Firm tofu (not soft or
medium, OK?), sliced 1/2 an inch thick.
Baby Portobello mushrooms,
sliced. You can use any mushrooms that is available.
Carrots, cut Julienne style.
Again, you can use any vegetable that is in season. You can use cabbage, bell
peppers, bean sprouts, broccoli or all!
Ginger sauce:
1/4 cup tamari or light soy
sauce
2 teaspoons minced ginger
a pinch of white pepper
sesame oil to taste (I used
1tbsp. for this recipe because I looove sesame oil!)
Preparation:
Combine all the ingredients. Serve as a dipping
sauce or pour over tofu and veggies.
Step 1: Heat up the oil. Deep
fry the tofu and season them with salt and freshly ground
pepper.
Tip: Make sure that the oil
is smoking hot before you add the tofu.
Step 2: Set aside crispy tofu
and drain the excess oil.
Step 3: In a separate pan,
saute veggies in EVOO. Add 2 tbsp of the ginger sauce, salt, and pepper.
Step 5: Plate the tofu and
veggies gourmet style. Drizzle the soy ginger sauce on top of the tofu.
Happy cooking folks! :)
xo,
Jack
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