Eat Skinny Be Skinny: Spicy Tofu Stir Fry

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I made tofu…and I liked it. (Sung to the tune of “I Kissed A Girl!”) Seriously though, tofu has always freaked me out, just ask my friend Katie.  The texture, the consistency, the lack of flavor….it reminds me of jello, and really, who wants to eat MEAT SUBSTITUTE jello.  But, like I did with the eggplant, I’m trying to broaden my palette and really grow as a foodie. So I did it. I made tofu…

…and I liked it! Although the texture was still a bit…squishy…I loved how the tofu absorbed the delicious flavor of the spicy sauce, giving each a bite a fabulous kick. It’s still not as good as chicken (sorry vegetarian and vegan friends) but it’s definitely worth experimenting more with. Oh, and now that we are moving to a house with a HUGE backyard, we can try our hand at grilling it!

PS: I can’t wait for our new place because the lighting in the kitchen is OUT OF THIS WORLD. So expect some much better photography. (The classes I’m signed up to take will also play a part in that, as well!)

Spicy Tofu Stir Fry

What You’ll Need:

  • 1 pound eggplant
  • 1 tablespoon vegetable oil
  • 1 tablespoon minced ginger
  • 1 tablespoon minced garlic
  • 1/4 cup soy sauce
  • 1 tablespoon sugar
  • 1 tablespoon rice or white wine vinegar
  • 1 1/2 teaspoons chili paste
  • 2 teaspoons cornstarch
  • 8 ounces extra-firm tofu, drained and cut into 1-inch cubes
  • 1/4 cup thinly sliced green onions
  • 1/4 cup sliced mushrooms

How to Make It:

  • Rinse and chop eggplant into bite sized pieces.
  • Pour vegetable and sesame oils into a 12-inch nonstick frying pan on medium-high heat. When hot, add garlic, onion, mushroom & eggplant and stir frequently until soft when pierced and lightly browned, about 8 minutes.

  • Add tofu and stir constantly.

  • In a bowl, mix soy sauce, sugar, vinegar, chili paste, cornstarch, and 1/4 cup water. Pour into pan and stir until mixture is simmering and thickened, about 1 minute. Add sauce to stir fry, mix well and take off heat.
  • Serve over rice or low-mien noodles and ENJOY!

Wanna know why I don’t use white dishes? The same reason I try not to wear white clothes, within an instant they are already stained! Please forgive my messy presentation. But when you are eating it, you’re less worried about what it looks like and more focused on what it tastes like, am I right?

Nutritional information per 1 cup serving: 334 calories, 13 grams of fat, 18 grams of protein and 16 grams of carbohydrates.

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  1. Posted by Katie C on
    Thursday, May 26th, 2011
    Wait wait made TOFU!?!?! Omg, go you! Superwoman.
  2. Posted by on
    Saturday, May 28th, 2011
    Ooooh that does sound yummy-good!

    Photography class? Lucky!
  3. Monday, May 30th, 2011
    I'm sure that this was delicious...I'm always looking for new and tasty ways to prepare tofu being a vegetarian, so thanks for sharing this!
  4. Posted by Purabi Naha on
    Friday, June 3rd, 2011
    This tofu dish looks yummy. I am still trying to adjust to the taste of tofu: actually, I find the taste of cottage cheese (panner) better. But the way you cooked it makes tofu inviting for me!
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