|Tofu Thai Stir-Fry|
Okay, before I get into this crazy stir-fry deal, I have to talk about avocados. I LOVE avocados. Wait, I should stipulate that I LOVE avocados when they are RIPE! It's just such a rare thing. Like seeing a shooting star or a Unicorn. Hell, why not even a Pegasus? I think this pic sums it up pretty well for me:
|From: Simon Drew|
First I cut some medium firm tofu and marinated it in 3 tbsp. of Hoisin sauce. I then spread some almond flour on the cutting board and coated both sides. So far so good. The instructions then told me to put a skillet on high with some oil and fry those bad boys.
Now onto the veggies. I sliced up some orange and green bell peppers, a small yellow onion, a medium carrot, and broccoli. I made a marinade with the following:
- 1/4th cup of low sodium vegetable broth
- 4 tbsp. Soy Sauce
- 1 Tbsp. Hoisin Sauce
- 2 Tbsp Sweet Chili Sauce
- 1 Tsp of Rice Vinegar
What worked: The dish was actually pretty tasty! The marinade complimented the veggies well and the tofu had an excellent flavor. I think the almond flour gave it a bit of a nutty taste.
What didn't work: The instructions told me to fry the tofu on high heat. The almond flour coating seemed to come off and the tofu broke up a bit. I still got some good pieces out of the batch, but I think I will bake the tofu next time. On the positive side, once Amber got home and reheated some, she must have told me 5-6 times how great it tasted =)
Also, the sauce was a little sweet for my taste. I would probably cut down on the amount of Sweet Chili Sauce. I'm a little torn using this many processed sauces in my diet as well. I will probably search out some spices that I can mix with a little oil and vegetable broth in the future to keep it cleaner.
Here is the final result: