As some of you may know, I love truffle oil but my cooking skills go beyond just pouring truffle oil on virtually everything. Haha! To prove to you that I'm Iron Chef, here's a healthy recipe (vegetarian too) without truffle oil (shucks) that you can serve to your family and is super easy to make!
I have to admit that this is the first time I cooked this dish. It's a result of my meat cravings these days and whatever ingredients I found inside the ice box. I have to say, I even surprised myself on how this meal turned out! Yummy!
Crispy Tofu and Veggies in Soy Ginger Sauce
EVOO (extra virgin olive oil)
Himalayan pink salt
Parsley (for garnish, optional)
|Firm tofu (not soft or medium, OK?), sliced 1/2 an inch thick.|
|Baby Portobello mushrooms, sliced. You can use any mushrooms that is available.|
|Carrots, cut Julienne style. Again, you can use any vegetable that is in season. You can use cabbage, bell peppers, bean sprouts, broccoli or all!|
Soy ginger sauce:
- 1/4 cup tamari or light soy sauce
- 2 teaspoons minced ginger
- a pinch of white pepper
- sesame oil to taste (I used 1tbsp. for this recipe because I looove sesame oil!)
Combine all the ingredients. Serve as a dipping sauce or pour over tofu and veggies.
|Step 1: Heat up the oil. Deep fry the tofu and season them with Himalayan pink salt and freshly ground pepper.|
Tip: Make sure that the oil is smoking hot before you add the tofu.
|Step 2: Set aside crispy tofu and drain the excess oil.|
|Step 3: In a separate pan, saute veggies in EVOO. Add 2 tbsp of the ginger sauce, salt, and pepper|
|Step 5: Plate the tofu and veggies gourmet style. Drizzle the soy ginger sauce on top of the tofu.|
|Step 6: Serve with a smile!:D|
The perfect bite!
Shoppingero/shoppingera, what is your favorite sauce?