So for dinner tonight, I decided to get creative and make a stir-fry of sorts.
That was a joke, stir-frys are not very out-of-the-box.
But this time, I decided to grill my tofu. Fancy, right?
First, I put together a marinade with some red curry paste, lime juice, liquid aminos, fish sauce, crushed garlic, rice vinegar, and a bit of water and almond milk. I know, the almond milk sounds weird, but I didn’t have any broth open, and I thought it might add a milder flavor to all the acidity. I’m really good at plenty of different kinds of marinades, but I never seem to properly balance saltiness and sweetness in Asian marinades. I dunno, it makes no sense. (Spoiler alert: this marinade turned out a-ok, thankfully).
I cut up my tofu into small thin strips and put them in a ziploc with the marinade. Then, I let it sit in the fridge for about two hours.
When I was ready to eat dinner, I took out the tofu and turned on my George Foreman. Meanwhile, I dug through my fridge and freezer for veggies. I went with broccoli, sweet onion, and frozen mushrooms. I could’ve added some frozen bell pepper strips for color… but I didn’t.
First, I steamed the broccoli a bit to soften it up. After it was almost done, I put it in a bowl and, using the same pan, I sautéed the onion and mushrooms with a bit of cooking spray. While that was cooking, I put my tofu on the grill (sprayed with nonstick).
When the onion and mushrooms were done, I returned the broccoli to the pan and added the remaining tofu marinade; I cooked that another 2 minutes, then poured it over some brown rice.
The tofu was done in about 5 minutes (cooking times depend on the thickness of the tofu; mine was a bit less than a 1/2 inch thick). I put that on top of the rice and veggies and then dug in.
Super simple, quick, and tasty!