Kitty’s mom used to, like all Asian moms, whip up dinner every now and then from the random contents of the crisper, so that’s what she did the other night and everyone loved it – even the meat lovers of the group – surprising and pretty damn healthy and low fat.
1 package extra firm tofu
1/2 lb bean sprouts
1/2 lb sliced white mushrooms
1 medium onion
2 green onions sliced on the bias
3 Tbsp Mirin – rice wine
2 tsp. soy sauce
1 Tbsp olive oil
Brown the crap out of the tofu in the pan with the olive oil. Make sure that you don’t burn it – charred tofu is gross, you just want to put a bit of a surface on it – it should be golden brown. Throw in the remaining vegetables except for the bean sprouts, Mirin and soy sauce and simmer until softened, about 10 minutes. Add bean sprouts on top, and simmer for 3 more minutes. Toss everything together and serve.
[…] TIP: Don’t just slice and use this directly: slice and pan fry in a little oil to give it some crunch on the outside before you throw it in a stir-fry or whatever. We had some the other day in a variation of this recipe… […]
Comments are closed.