September 1, 2009

Garlic Tofu with Tomato and Basil

The beginnings of this dish came from an issue of Cooking Light. But it's main ingredient was pork and I have made significant changes to the recipe. The end result has a bit more depth than a lot of the simple dishes I create, but it still tastes delicious.

Garlic Tofu with Tomato and Basil


1 pkg firm tofu, drained and pressed in a towel
1 T olive oil
3 T cold water
2 T Worcestershire sauce
1 t sugar
1 t chili oil
1 t arrowroot
1 T garlic, minced
2 c plum tomatoes, seeded and chopped
¾ c fresh basil, chopped
¼ c green onions, chopped


1. Cut the tofu into cubes. Stir fry tofu in hot olive oil in a large skillet until browned.

2. In a small bowl, combine water, Worcestershire sauce, sugar, chili oil, and arrowroot.

3. When the tofu is done, add the garlic and saute another minute. Add tomatoes and saute 1 minute. Add the arrowroot mixture and cook until thickened and bubbly.

4. Add basil and stir to combine. Remove from heat and sprinkle with green onions. Serve over rice.

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