We had a thing with tofu for dinner tonight! It involved…
1 package of firm tofu, 1 capsicum, 1 red onion, 6 button mushrooms, a small handful of sugar snap peas, most of a bunch of silverbeet, and teriyaki sauce (Equal parts mirin, soy sauce and brown sugar).
The tofu was sliced, wrapped in paper towels, and squished for about 40 minutes. Then diced and marinated in the teriyaki sauce until the rest of the veges were prepped.
The capsicum, onion and mushrooms were sliced thinly; and the sugar snap peas and the silverbeet were chopped a little more chunky.
I heated a wide pan with a coating of peanut oil; and browned off the tofu. Next, the capsicum and onion were added until mostly done. At this point, the remaining teriyaki sauce was added to the pan. Next, add the mushrooms and sugar snap peas; and when those are almost done, add the silverbeet and continue cooking until just wilted.
And that’s it (:
– Marinate thinly sliced beef in a mixture of about 1 tablespoon of honey, 1 tablespoon of soy sauce, a teaspoon of crushed garlic; a generous pinch of salt, and pepper for as long as you can bear.
– Slice up 3 spring onions quite small
– Chop the chunky stems off a bunch of pak choy; and cut the bigger leaves in half.
– (Here’s where most of the waiting for as long as you can bear takes place…)
– Heat up a wok with a bit of oil; then add the beef (leaving as much of the marinade behind as possible. The idea here is to brown the meat, not stew it.)
– When the beef has mostly browned; add the spring onions.
– Once the spring onions have wilted; toss in a package of noodles. I used hokkien this time; other times, I use singapore noodles.
– Once the noodles have had a minute or so to cook; add the pak choy, and the remaining marinade; and keep eveything moving until the pak choy has wilted, but is still a little crispy.
– Bowl. Eat.