Prep 5 mins
Cook 10 mins
I am not a vegetarian but I quite enjoy this recipe as a meat substitute, especially when I use Tempeh
- 1⁄3 lb extra firm tofu or 1⁄2 package tempeh, pre steamed for 15 minutes
- 2 large mushrooms, chopped
- 2 cloves garlic, chopped
- 1 1⁄2 teaspoons grated fresh ginger
- 4 tablespoons light soy sauce
- 2 teaspoons fresh chopped parsley
- Spray a pyrex pie plate with oil.
- Put 1/4 of the soy in it.
- Cut the tofu or tempeh into small bite size pieces and put in the pie plate.
- Add the chopped mushrooms, garlic& ginger.
- Sprinkle remaining 3 tbsp of soy on top.
- Sprinkle with the parsley.
- Broil 6" from heat source for approximately 10 minutes or until the soy is bubbling and the tofu/tempeh is browned.
Yum! My toddler loves you for this! A great mix of tastes. We only have ketchap manis in the house at the moment for the soy and the slightly sweeter taste works well.
When I was living alone during school, I was making this all the time! I'd make it at least once every other week with a baked potato and lemon garlic greens. Now that there's more than just me to cook for, I've had to add some variety to my cooking, but this is still a super easy and accomodating dish for a busy weeknight. I've made this with and without the ginger and mushrooms at various times. It's best with all the ingredients, but works in a pinch when the fridge is low on ingredients. Just make sure you always have a bottle of minced garlic, some low-sodium soy sauce and tofu on hand.
Another great tofu recipe from Bergy, easy to prepare, chewy on the outside and almost creamy on the inside. Dh doesn't mind the idea of tofu but doesn't like many of the ways it's prepared, but he liked this one. I added some chopped scallions for color and flavor (and because I had them on hand ;o). I also turned the cubes after the initial broiling and broiled the other sides a bit more to get that nice browned, chewy edge everywhere. Served it over jasmine rice with asparagus on the side. Thanks!