The Seventeen Tofu Stir-fry

I learned this recipe during my early days working at Seventeen Magazine. One of my former editors, now great friend, Lille Bose, came up with it.

Red pepper flakes, garlic, cilantro, and chili powder create a spicy-savory kick to this dish. I haven’t made it in years…so I forgot that it also called for tomatoes. Luckily, I had leftover canned tomatoes from when I made Puttanesca :)

You’ll need:

• a 14-oz pack of tofu (397 g)
• lots of garlic, roughly chopped (ideally, you get a piece of garlic with every bite)
• red pepper flakes (as much or as little as you want, but do not skip it)
• chili powder
• one large tomato, sliced into bite-size pieces (or more, if you like)
• bunch of cilantro, lightly chopped (this originally called for our native kintsay)
• olive oil and butter
• salt, pepper, and sugar to taste
• lemon juice, optional

Directions:

1. Slice tofu lengthwise so you can brown all sides on a non-stick skillet. Use a tiny bit of oil and butter for this. Once tofu is firm and browned, slice into cubes. (Alternatively, slice tofu into cubes right away and bake in a 350-degree F oven for about 10 minutes or until firm.
   
   Note: Do your best to buy organic tofu. The GMO stuff is creepy.
2. Heat a teaspoon of olive oil and a slice of butter on medium low. Add the red pepper flakes until warmed through, then add garlic.
   
3. When garlic is nearly browned, add tofu. Toss in hot oil and sprinkle with chili powder. Season with salt, pepper, and a little bit of sugar. Squeeze a little lemon juice, if desired.
   
4. Add tomato pieces and sauté to desired softness. Add half of the chopped cilantro. Turn off heat, and add the remaining cilantro and toss.
   
5. Transfer to a bowl and serve with hot rice. Enjoy!

Mariel Jimenez | 30-day Blog Challenge 2013 | Day 12