Lauren's Favorite Tofu

Let me introduce you to the great Lauren! I met her almost 10 years ago and we just clicked. She is the kind of woman everyone should have in their lives. She is sweet, strong, compassionate, and little quirky. In my book, she's good people.

Lauren is the kind of friend who calls and says- Beep Beep! I'm in your driveway. Get in, Fool. We're going adventuring. You had a nightmare and you just can't sleep? No worries, she will answer the phone. Lost your cat at 3am? Call Lauren, she's already on her way to work and she's got your back (Breathe woman! Your cats know how to survive outside, they are cats!)

With a friend like that, it's easy to return those same favors. When you get a call and your buddy is sad- you automatically ask, do you want to come here or you want me to come to yours? When she just wants to keep your company, you scoot over on the couch and ask if she wants to stay for supper. You trust her with your worries and know they won't leave the room. She's just the best friend anyone could have.

Lauren and me on the beach for an adventure!

One of Lauren's favorite meals I make is stir fried tofu. It's a fairly simple dish that I don't actually have a recipe for. I do it all by eye. But, as it is her favorite, I promised her I would at least write it down.

I love this dish because it is so versatile.The veggies can be changed up depending on the season. The sauce can be made as spicy or mild as you like. Serve it over rice or cauliflower rice. The options are limitless. I have made this as simple as just the tofu and mushrooms. It's a beautiful flavor. The secret's in the sauce...

You won't see any exact amounts, only approximations on this one. It will give you a general idea of how to prepare the dish. Don't worry, there's really no wrong way to make this!

Lauren's Favorite Tofu
Serves 2-4

1 Block of firm or extra firm tofu
1 Box (8oz) fresh mushrooms- portabella or white
Garlic- 2-3 cloves
1/4- 1/2 Small onion
1 Small zucchini, sliced and quartered
1 Small carrot, shredded
Broccoli florets

Sauce ingredients
Soy Sauce
Oyster Sauce
Pepper
Garlic chili sauce for heat
Nutritional Yeast
Sesame oil- optional and to be used VERY sparingly.


Hot rice to serve


To prepare the tofu, drain the water. Using a tea towel or similar lightweight towel gently squeeze extra liquid out of the block. Do not squeeze too hard or you will break the block.

Slice the tofu into planks and lay out on the tea towel. Cover completely and press down to remove any additional liquid hiding inside.

Cut planks into cubes approximately 1x1.

In a large saute pan, swirl the pan with a light coat of olive oil.  Let heat over medium heat. Add tofu.

Allow tofu to cook, turning to brown all sides. I like to cook mine until it is fairly firm and a dark golden brown. This takes about 20 minutes on my stove top.

Add mushrooms and veggies. Saute until soft.

When veggies are done, sprinkle all with nutritional yeast. Stir well.

Time for sauce! Start with the soy sauce, I generally use about a 1/3 cup or so. Add in the oyster sauce approximately 3 TBS. Add fresh cracked pepper. Add in the garlic chili sauce- if you like it spicy, go heavy, if not use about a tsp. (Lauren likes hers red with spice, so I leave the chili sauce on the counter for her to add extra to hers) If desired, add in 1-2 DROPS (A little goes a LONG way) of the sesame oil. Stir well until all veggies and tofu are covered and the sauce has thickened slightly.

Sprinkle additional nutritional yeast over the mix.

Serve over hot rice.