General Chow's Tofu

We are lessening the red meats in our home so I cautiously asked my hubby, "tofu?" And when he replied, "OK." (Not, "OK!", mind you, but it would have to do...) I got the green light. I was excited because, you see, for years I was a vegetarian (until my body resoundingly fought against itself & would not absorb nutrients). I still love tofu & many vegetarian meals wholeheartedly & rather enjoy when my veggie sister comes to dinner. One of our favorite meals, General Chow's Tofu, is from a classic Chinese Restaurant in Greenwich Village, Susie's.  So when I saw Heather, (of Hezzi D's Books & Cooks) General Chow's Tofu I knew this was the first tofu meal I'd make for the hubby to try. This is very much adapted from Hezzi D. (go to her recipe if you want spice!) It was a resounding hit!!!

Here's what I did...

<3 Lishie

General Chow’s Tofu 

• 2-3 TBsp canola oil, divided
• 1 package (14 oz) extra-firm tofu
• 1/4 c onion, diced small
• 2 TBSp garlic, minced
• 1 tsp powdered ginger
• 1 c water
• 1/4 c low sodium soy sauce
• 3 T. sugar
• 1 lemon's zest & juice
• 1 t. black pepper
• 1 bunch broccoli
• 2 TBSp water
• 2 TBSp cornstarch

Drain the excess water from the tofu & pat tofu dry with a paper towel. Slice the tofu length-wise into thin rectangular slices. Then cut each slice into a triangle.

One pan method! Heat 1 TBSp canola on the bottom of a large skillet.  Add in the tofu & sear tofu slices on each side until browned.  Remove the tofu to a plate.

Add remaining 2 TBSp oil into the skillet over medium heat. Add in the onion, garlic, & ginger.  Cook, stirring, until onions are softened but not browned. Add in broccoli florets, stir. Add 1 c water, soy sauce, sugar, lemon zest & juice, & pepper.  Bring the mixture to a boil.

Meanwhile, in a small bowl dissolve the cornstarch into the 2 TBSp water & incorporate it into the boiling sauce.  Simmer until thickened then add back in the tofu. 

Serve over rice. Enjoy!

Quinoa with Tofu, Broccoli & Red Bell Pepper

Disclaimer- I had not yet tried quinoa before now. Now I have... & I was not too content with the quinoa part I have to say but the tofu & veg made me happy. I would have preferred this more with rice to tell you the truth. If you love quinoa, please make it. This was an easy vegetarian recipe that would be a great main dish (protein, grain & veg all in one) or side. This is one of those recipes made simpler for me because of my combo rice cooker/steamer. I made the quinoa & steamed the broccoli & bell pepper at the same time.

Quinoa with Tofu, Broccoli & Red Bell Pepper

• 1 cup Quinoa
• 1 cup Broccoli florets
• 1 Red Bell Pepper, chopped
• 1 Package Firm Tofu, water drained, tofu chopped
• 2 TBSp Sesame Oil
• 1 tsp. fresh Ginger, grated
• 2 TBSp Low Sodium Soy Sauce
• Green Scallion- Optional (I didn't add)
• Red Pepper Flakes Optional (I didn't add)

Cook the quinoa- 2 cups water to the 1 cup quinoa. Bring the mix to a boil then simmer covered for 15 minutes. Or make it in your rice cooker like I did!
 
Steam the broccoli & the red pepper pieces together.
 
In a non-stick saute pan, heat the Sesame Oil, being careful not to burn it. Sesame oil heats & burns fast! Add in the tofu pieces then sprinkle the grated ginger over it & splash with the soy sauce (Add red pepper flakes here). Allow the tofu to brown on both sides, mixing frequently.
 
Add the tofu, broccoli & pepper to the quinoa & mix together. Top with green scallion, if desired, & serve.

*Lishie tip- Tofu can be really tasty & filling depending on how it's made. It's great for protein.