Blog's Category: Healthy, My Own Fast and Easy, My Staple Food, Vegetarian
Intro
Tofu has become one of my favorite sources of protein a long time ago. In my blog I have a few tofu recipes that I adore. Unfortunately, almost all of them involve some kind of meticulous job - cutting, putting under press, dredging in flour, flipping in a hot oil, and so on. But what if you are not up to this? And you have abandoned block of tofu in a fridge? And you want your dinner be simple and easy? Here it is! My new invention, hash made of tofu, is presented to a world :)
What is it?
Word hash tells all the story - break it, stir it in a skillet with an onion and some seasoning just until nice and brown.
Tofu has become one of my favorite sources of protein a long time ago. In my blog I have a few tofu recipes that I adore. Unfortunately, almost all of them involve some kind of meticulous job - cutting, putting under press, dredging in flour, flipping in a hot oil, and so on. But what if you are not up to this? And you have abandoned block of tofu in a fridge? And you want your dinner be simple and easy? Here it is! My new invention, hash made of tofu, is presented to a world :)
What is it?
Word hash tells all the story - break it, stir it in a skillet with an onion and some seasoning just until nice and brown.
Taste Description
It tastes like chicken. No, really. After 10 years of vegetarianism, I still remember how it tastes. Simple win-win combo of garlic, salty soy sauce and sweet housin sauce is all you need to give a tasteless tofu its final unbelievably umami zing.
It tastes like chicken. No, really. After 10 years of vegetarianism, I still remember how it tastes. Simple win-win combo of garlic, salty soy sauce and sweet housin sauce is all you need to give a tasteless tofu its final unbelievably umami zing.
How to Serve
- Serve it with a rice, buckwheat kasha or pasta on a side (or on a top - the way I like it). It could be also nice filling for a taco or pita pocket.
Easy Tofu Hash
For 2 servings:
- 1 block firm tofu (I prefer organic), drained (but no need to put it under press to get rid of extra liquid)
- 2-3 tbs olive oil
- 1 large onion, diced
- 1 tbs soy sauce
- 1 tbs Hoisin sauce (or Kecap Sambal or any other sweet oriental sauce)
- 1 tsp minced garlic (or garlic powder)
- 1/3 tsp cayenne pepper (omit if you don't like spicy food)
- pinch of salt and black pepper
- Add whole block of tofu. Using spatula, crumble tofu and continue to cook, stirring occasionally, for a 5-7 minutes.
- Add remaining ingredients. Continue to cook until all liquid evaporates and tofu is golden brown.
- Enjo-o-o-y!
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IN PICTURES
This time, I'm making double-batch...
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I've made this recipe twice - one time with Kecap Sambal, other time with hoisin sauce. Can't tell a difference. The key is to use any sweet dark sauce. In combination with soy sauce and garlic, it's heavenly delicious and gives nice tan to otherwise pale tofu.
Done!
I garnished with a green onion, cut in strings, and served with a plainly cooked jasmine rice.
Other time, I served it with buckwheat kasha, with a fresh cilantro thrown all around a plate :)
I don't know about hash, but seems like a good stand-in for Chinese pork or chicken :)
ReplyDeleteI realize it sounds weird the same technique, usually used for meat, was applied to tofu. But that's the point - you'll be surprised how meat-like it turns out. Try it. You'll be pleasantly surprised :)
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