My friend Alyx has this as one of her reliable standbys:
1. Using a cheese grater, grate 1 brick of extra firm tofu and 1 medium yam. 2. Using something a little finer, grate up a thumb-sized hunk of ginger and put it in a pan or wok with some heated olive oil. 3. Add a little ginger sauce, if you happen to have some. 4. Throw the tofu and yam into the ginger-oil mix, stir well, then cover. If you want it all soft, without crispies, stir often. If not, stir less. The yam should be done in 15 or so minutes. 5. Serve on rice with soya sauce. Will feed four or five comfortably.
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1. Using a cheese grater, grate 1 brick of extra firm tofu and 1 medium yam.
2. Using something a little finer, grate up a thumb-sized hunk of ginger and put it in a pan or wok with some heated olive oil.
3. Add a little ginger sauce, if you happen to have some.
4. Throw the tofu and yam into the ginger-oil mix, stir well, then cover. If you want it all soft, without crispies, stir often. If not, stir less. The yam should be done in 15 or so minutes.
5. Serve on rice with soya sauce. Will feed four or five comfortably.
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