Tofu is a great thing to have handy for quick and healthy weeknight meals. I love tofu because it can take on any flavor and you can cook it in just about any way imaginable. Tonight I decided to make a quick meal of tofu and veggies, sautéed in a asian-inspired sweet chili glaze. The result was flavorful and filling, and I certainly will make this again next time I’m in a pinch!
I really don’t get to cook tofu enough. The main reason being is that the BF hates it, or at least he thinks he does. So he is adamantly opposed to me cooking anything with tofu in it. So of course when he went out of town yesterday I made sure to grab some tofu AND mushrooms (another banned ingredient) so I can enjoy a healthy meal of my choosing.
I was trying to think of what I could do with this tofu that didn’t include any carbs and was low in fat. You can’t really go wrong with sautéing tofu with vegetables so the question was, what sauce should I go with? I love asian flavors with tofu, and digging through the fridge I found everything I would need for a sweet chili glaze. Also, I had an assortment of veggies that I needed to use (including yummy mushrooms!) but you can really use any vegetable that you have on hand. Red peppers or broccoli would go fabulously with this dish. But I only had mushrooms, zucchini, and carrots. So there you have it!
Tofu and Vegetables with Sweet Chili Sauce (serves 2)
- 1/2 lb extra-firm tofu
- 1 zucchini, halved and sliced
- Handful of baby carrots, or 1 carrot chopped
- 1/2 cup mushrooms, sliced
- 1 small shallot, diced
- 2 cloves garlic, minced
- 2 inch piece of ginger, grated
- 1 tsp sesame seeds
- 1/4 cup sweet chili sauce
- 1 tsp red wine vinegar (or rice wine vinegar)
- 2 tsp soy sauce
- 1 tsp sesame oil
- 2 Tbsp water
- 1 Tbsp olive oil
- 1/2 tsp red pepper flakes
- Salt and pepper to taste
- Rice (optional)
Before starting, press your tofu with paper towels for about five minutes to absorb as much moisture as possible. Meanwhile, mix the sweet chili sauce, water, soy sauce, sesame oil, and red wine vinegar together in a small bowl. Heat olive oil in a large skillet over medium-high heat, and when oil is hot add the garlic, shallot, and ginger. Sauté for about 30 seconds until fragrant. Add in the zucchini, mushrooms, carrots, sesame seeds, red pepper flakes, and salt, and sauté for about five minutes until the carrots are tender. Add in tofu and sauté over high heat for a minute or two to add some color to the tofu. Reduce heat and stir in the sweet chili sauce. Simmer for an additional two minutes. If desired serve over rice, or eat by itself.
*Adapted from Giada De Laurentiis’ Happy Cooking