PrawnTofu Stirfry

I can on the occasion be the queen of  saying ‘Never’. I’ve  always applied that rule to Tofu; citing the usual arguments ‘why Tofu when there is the real option (meat etc. ) available?’.  Suddenly I changed my mind- every woman’s prerogative.

My husband’s confused and puzzled comment after I informed him that the Tofu in the fridge will be for dinner

‘ I saw that there, don’t know what its for. I thought you were holding onto it for someone’  Essentially telling me, he is not eating it. Well, he did in the end 🙂

 

Ingredients

  • Prawns
  • Tofu
  • Crockneck squash  (from garden, chopped)
  • Mixed bell peppers ( red, orange)
  • Scallions (from garden, chopped)
  • Red onions
  • Red beets (from garden, chopped)
  • Olive oil
  • Spaghetti
  • Peas
  • Vegetable Oxo bouillon
  • All purpose seasoning
  • Garlic powder
  • Black pepper

What you’ll need

  • Chopping board
  • Saute pan
  • Frying pan
  • Colander/ drainer

 

What I did

All the vegetables were chopped and set aside until needed. Meanwhile, to a boiling water in the sauce pan I added spaghetti and peas to cook al dente and drained.  To the heated olive oil in the frying pan I added the prawns that has been seasoned with all purpose and some black pepper, tossed it around to lightly saute it. Then added the vegetables seasoned with garlic powder and vegetable bouillon. The prawns and vegetables were stir fried for a minute or so before the diced tofu was added to soak in the juices from the stir fry and simmer for another minute. Once done, it was served on top of my spaghetti 🙂

Taste

The stir fry was  very delicious, the tofu was surprisingly tasty ( for friends rolling over on the floor at the thought of me eating tofu), it tasted like moin moin to me. I guess it makes sense since Tofu is made from soybean.  The beets gave the stir fry some sweetness that I liked.

Verdict- I am no longer opposed to tofu, but it has to taste good.

Tofu front

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