Last night I made a tofu dish with a little inspiration from my Cooking Light Magazine. Their recipe looked good, but it had beef in it so I opted it out as well as the chili paste and other things I didn’t have on hand…I just love being creative!
Ingredients on hand
I received this O Olive Oil in the mail last week and couldn’t wait to try it.
I also chopped up one huge Portobello Mushroom.
I steamed some fresh broccoli
Then uusted out some Award Winning Wine from F&E
I sipped on it while I cooked dinner. Nothing like cooking and wine.
First I placed a paper towel over a block of firm tofu and then placed a large pot on top of it for about 20 minutes.I then chopped it up in little 2 inch squares.
In a non stick pan I added 1 tbsp of cornstarch, 1 tbsp sugar, 1 tbsp of soy sauce and 1/2 cup of chicken stock. After it thickened it I added in minced garlic and the tofu. I cooked for about 10-15 minutes over medium heat.
While cooking I threw in a little Crushed Red Pepper for a kick!
I can’t believe I forgot to take pictures of the mushroom cooking!!!! In another pan I added the Mushroom + O Olive Oil + Seasoned Rice Vinegar. The O Olive Oil made the entire kitchen smell like oranges 🙂 Coming to my Shop very soon!
These were the best mushrooms I have ever made!!
I wish the lighting was better, because this tofu looked so much better in person.
Another healthy and easy meal for under $5!!!
Tofu: 99 cents, Broccoli 90 cents, Brown Rice 99 cents, and Mushrooms $1.50. Plus there are leftovers!!!
Thank God it’s almost FRIDAY!!! I have some fun news to share with you all at lunch..stay tuned!