Don’t Judge a Book By Its’ Cover/Sesame-Tofu Stir-Fry

Looks great doesn’t it? Well, don’t judge a book by its’ cover. This looks great but the only flavor is from the bottled stir-fry sauce. The thing you get first and foremost from the sauce is saltiness. Then there is a subtle spiciness afterwards. I had problems with the tofu as well. The directions said to coat the tofu with the cornstarch before adding it to a bowl that has a mixture of finely chopped peanuts, sesame seeds, ginger and crushed red pepper. Since the tofu was coated with the cornstarch, I couldn’t get that mixture to stick to the tofu at all. Then I couldn’t seem to get the tofu browned up either. I was in pain from a back problem, so my patience was wearing thin.

With the possibility that I am judging this dish too harshly because of being in pain, I am sharing the recipe with you so you can give it a shot. I hope that you had a good day and tomorrow will be even better.

Take care y’all !

Ingredients

  • 1 (12-ounce) package extra-firm tofu, drained and cut into 1/2-inch cubes
  • Cornstarch
  • 1/4 cup finely chopped peanuts (used 1/4 cup chopped salted peanuts)
  • 1 tablespoon sesame seeds
  • 1 teaspoon grated fresh ginger or 1/2 teaspoon ground ginger (used ground ginger)
  • 1/8 teaspoon crushed red pepper (used heaping 1/4 teaspoon)
  • 1 tablespoon cooking oil (used peanut oil)
  • 1 (16-ounce) bag frozen stir-fry vegetables, thawed
  • 2/3 cup bottled stir-fry sauce (used House of Tsang Classic Stir-Fry Sauce)
  • 2 scallions, thinly sliced (about 1/4 cup)
  • 2 cups hot cooked brown rice

Directions

  1. Lightly coat tofu with cornstarch. In a bowl, combine 1 tablespoon of the peanuts, the sesame seeds, ginger and red pepper. Add tofu; toss gently.
  2. Heat oil in a large skillet over high heat. Add tofu mixture to skillet. Cook briefly, stirring gently, until sesame seeds are toasted and tofu begins to brown.
  3. Remove tofu. Add vegetables to skillet; cook and stir 2 to 3 minutes or until heat through. Add stir-fry sauce; cook and stir gently until mixture is bubbly. Stir in tofu; heat through. Sprinkle with remaining peanuts and the scallions. Serve over rice.

Recipe source unknown.

I wasn’t paid in any form to promote House of Tsang.

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