Diario de moopie321, 03 ene. 19

I LOVE mapo tofu! YUM!! 

Yummy Healthy!!! 

I need to try tofu! I don't know how to cook with it. 

zoodles 

Judith: fry it in a nonstick pan with soy sauce and water. Add a pinch of curry paste if you like spice. After you’ve fried it for a good 5 minutes I’d add a ton of fresh veggies and put the lid on, simmer for 10 minutes or less. Broccoli, carrots, onion, bell peppers, bean sprouts, snow pea pods, mushrooms, anything you’d want. I’ve been known to add baby corn, pineapple, and even chunky peanut butter. This stir fry recipe is unexpectedly easy and the tofu will absorb all flavor. I recommend the firm or extra firm tofu. Drain the water off the brick of tofu, then slice it into cubes. I hope you find a stir fry you love. 

Judith, I don’t know how to make Mapo tofu. Every recipe I tried never has the mouth numbing goodness of what I get at restaurants. When I make tofu at home, I get firm tofu. And make Tofu with mushrooms Block of firm tofu (cubed) Mushrooms (sliced) Oil 1/2 small onion chopped Sauce: 2 tbs oyster sauce, 1 tbs soy sauce 1 tsp sesame oil splash of cooking wine 3 cloves of garlic minced 1 heaping tbs cornstarch 2 tbs water I sauté the onions until translucent, add the tofu and mushrooms. Wait until the mushrooms shrink a little. Add the sauce. Mix the cornstarch with water. Add to everything to thicken if you want. I sometimes skip this step to keep the sauce lower carb.  

Yum! What are the ingredients? 

Diana, the tofu is leftovers from a restaurant. The broccoli is sautéed in coconut oil seasoned with garlic salt. And zoodles is just spiralizer zucchini.  

Looks yummy