COOKING WITH TOFU
Hello Hiveans (or, is it Hivers?)! It's another tofu dish for my Thank God It's Friday Foodie Post. I love using tofu in my dishes because it's easily available in the local markets and because it gives me the protein boost that I need for my everyday activities.
Tofu contains fat, isoflavones, and is a rich source of vitamins and minerals, such as: Iron, Magnesium, Copper, Phosphorous, Calcium and Potassium. Mung beans, on the other hand, contain vitamin B1, B2, B3, B5, B6, B9, C, E, and K. It also has the following minerals: Calcium, Iron, Magnesium, Manganese, Phosphorous, Potassium and Zinc. Mung bean sprouts are a good source of amino acids and anti-oxidants.
For today, I made some Sauteed Mung Bean & Tofu Dish for my steamed rice toppings lunch.
INGREDIENTS
- 1 Block of Tofu
- 2 Tomatoes
- 1 Pack Mung Bean Sprouts (250 grams)
- Carrots (50 grams)
- Cabbage (50 grams)
- String Beans (50 grams)
- 3 Tablespoons of Cooking Oil
- Sugar 1 teaspoon
- Salt & Pepper (to taste)
- Soy Sauce 2 teaspoons
- Mushroom powder (optional, can be substituted with MSG)
For the Sauce
- Flour 1 Tablespoon
- 1/4 Cup of Cold Water
- Salt & Pepper (to taste)
- Sugar 1/2 teaspoon
- Soy Sauce (Magi Savor Calamansi Flavor)
PROCEDURE
- Wash and cut all the ingredients. Set aside.
- Fry the cubed tofu. Season with salt & pepper, then add a dash of sugar and 1 teaspoon of soy sauce,
- Put in the tomatoes in the cooking oil and stir-fry with the tofu.
- Add the carrots, cabbage and string beans and continue to stir-fry.
- Add the mung bean sprouts and stir-fry some more.
- Mix the sauce ingredients together and add into the wok.
- Cover the wok and cook for two minutes or until cooked.
- Serve on top of steamed rice and serve immediately.
The fried tofu is good to eat already. I usually cook it 'till it is very crispy and dip it in vinegar sometimes.
The fresher the mung bean sprout, the better! This can be eaten as a salad, and I eat it as is when I feel like eating fresh.
Just keep stirring so that the ingredients at bottom won't get over-cooked. :)
I made too much sauce. The measurements in the ingredients above are just about right.
To end, I enjoy eating as much as I love cooking. It is always a journey of self-awareness and discovery whenever I put on my culinary cap. That said, there are still many things that I want to learn in the kitchen, especially these days, in the light of the pandemic.
Thanks for reading my article. I hope you you will drop by again next time. If you have suggestions on how I can improve my recipe or my post, please post it in the comments section below.
Keep safe everyone!
*all photos belong to me. :)
P.S. I’m returning to my first love – fiction writing. So, I might be putting up short shorts, or mini fiction posts in the future. It would be awesome if I can write about a fiction topic suggested by YOU. Please drop a comment if you want to read a fiction post for me to write about. Just one suggestion will do. I don't want too many topics to choose from but just a few that might begin a writing inspiration.