Thursday, March 22, 2012

Sesame-crusted Stirfry

What a great long weekend we had with Matt's brother, his wife and our awesome 5 year old nephew!
Along with Matt's Dallas aunt, she hosted a day of fun at the Dallas World Aquarium. She hired a driver to take us in style and, after seeing the crazy St Patty's Day traffic in our neighborhood, I am so glad I didn't have to drive in that! Many thanks to her.
We spent a ton of time together, and we are so glad they came to Texas for a few days.
Here is a quick meal that was too easy and too tasty not to share with you:

Sesame-crusted Tofu Stirfry
(30 min cooking and prep time!)

12 oz package of tofu, rinsed and patted dry
1/2 cucumber, sliced into small bites
16 oz package of frozen stirfry veggie mix
1 TB sesame oil
2 TB olive oil
3 TB sesame seeds
Dash each of: salt, ginger, red pepper flakes
1/4 soy sauce
1/4 cup cornmeal or breadcrumbs

1: cut tofu into 12 small triangles. In a nonstick skillet/wok on med-high, drizzle in the 2 oils and 1 TB soy sauce. Place the tofu in the pan as one layer. Sprinkle 1/2 of the sesame seeds in and 2 TB of cornmeal and let cook for 4 min.

2: in a pot, add 1/4 cup of water and the cucumber pieces. Let cook for a few minutes, then add the frozen stirfry mix. Add a dash of salt, ginger, and red pepper flakes (optional). Cover and let cook on med high for 5-7 minutes or until fully heated and bright in color.

3: in the meantime, flip the tofu triangles and add the remaining sesame seeds and cornmeal. Let cook for 4 more minutes or until crust forms around the edges.

4: stir the soy sauce into the veggies and serve over rice (optional). Add a dash of dried fennel for a tasty twist to the veggies.


No comments:

Post a Comment