I made something new tonight, and it turned out great! I'm going to share it while I'm still thinking of the yumminess. Mmmm... I got it from a friend on Pinterest. I think the original recipe is from the NY Times. I changed it a little. I just glance at recipes for a basic idea and then make it my own... cause I'm always pretending I'm on Chopped. Yep. Sometimes I even call out, "I'm plating dinner... get in here!"
Stir-Fried Tofu, Red Cabbage, and Butternut Squash
1 medium butternut squash, peeled, seeded, and chopped into 1/2" pieces
1 small head of red cabbage, cored and coarsely chopped
1 package of firm or extra-firm tofu
1" piece of ginger, finely chopped
2-3 cloves garlic, finely chopped
1 tbsp rice vinegar
3 tbsp soy sauce
2 tsp sesame oil
1 tsp honey
1/2 tsp chili oil (optional)
2-3 tbsp oil for frying (peanut oil is good. I used veg oil because it was all I had then.)
1. Drain and press the tofu. Cut it into 1" by 2" slices. Heat 1-2 tbsp oil in large skillet or wok on medium-high heat until a drop of water sizzles and evaporates on contact. Stir-fry the tofu until it is lightly browned. Place on a paper towel to drain, then season with soy sauce.
2. In a small bowl, mix 1 tbsp soy sauce, the rice vinegar, sesame oil, honey, and chili oil. Set aside.
3. Heat another 1 tbsp of oil in skillet/ wok. Add butternut squash and stir-fry for 2 min. Add ginger and garlic, and cook for another 4 min or so. You want the squash to be tender, but you don't want it to start to get mushy.
4. Add cabbage and cook for another 5 min. You want the cabbage to be crisp-tender, but you don't want mushy squash!
5. Add tofu back to pan. Add sauce. Stir to coat. Serve with rice.
The flavor of this is very subtle. I usually go for lots of spice and flavor, but not with this. Also, the color is gorgeous.