With the success of a recent NYT Cooking tofu preparation on my mind, I turned to another of their suggested tofu recipes, the Spicy Stir-Fried Tofu with Corn, Green Beans, and Cilantro.
I made some simple modifications to their otherwise very simple recipe.
I cut the tofu into larger blocks (~1 inch by 2 inch blocks, about 1/2 inch thick). I used less cilantro to fit what I had on hand, and similarly substituted canned baby corn for the two ears of corn. I added the baby corn to the recipe at the same time as the green beans, of which I used the haricot vert type. I also halved the sesame oil to fit personal preferences, and added a bit more salt at the end.
Even with the larger tofu blocks and baby corn, this dish truly was fully completed within a short period of time (maybe 30 minutes?). I look forward to making it again and again for a healthy weeknight dinner!
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