Easy Wednesday Night Dinner
Bitcoin maxis hate the idea of eating tofu since they’re also meat maxis, but a nice plant based meal goes a long way for your body and carbon footprint
This was an easy stir fry that you can put together with ease that’s rich in flavor and umami
(If you don’t like tofu or have an allergy to it, don’t worry, just substitute it for your favorite protein)
Just make sure, whatever you do, you season your food throughout the entire process and continue to adjust until it tastes right
It’s better to start small with less salt and pepper than go in heavy from the get go, so keep that in mind
Now, onto the exciting part of this process
Ingredients:
🧄 sliced garlic
🧅 scallions
🥦 broccolini
🍄 shiitake and white mushrooms
🍚 cauliflower rice
🍽 tofu
🫙 soy sauce
🐠 fish sauce
🍶 mirin
🧂 sea salt, black pepper, chili flakes
Materials: wok, frying pan, cooling rack, cookie sheet/flat pan
Stir Fry
Start off by sautéing your garlic in olive oil in the wok on medium to low heat
Season with sea salt, black pepper and chili flakes (make sure you season every time you add an ingredient so as the food cooks, its pores open up ready to receive that goodness)
Add the scallions (include the whites as they add some nice texture and an extra punch of flavor) and season again (you’re going to want to season your food until it tastes right so start off slow with a pinch here and a pinch there and adjust based on how things taste as you go)
Let their flavors develop and open up, stirring occasionally to avoid burning
Add the broccolini (can use Chinese broccoli, regular broccoli or asparagus that’s had the woody ends cut off and sliced diagonally)
Let them cook for a couple of minutes, stirring occasionally
Add your sliced shiitakes and white mushrooms (the white can be substituted but the shiitakes are a must). Save your stems from your shiitakes, you can use them to make a nice mushroom stock
Let your mushrooms render down and release their liquids, a few minutes stirring occasionally
Add your soy sauce (start with a tablespoon or two), fish sauce (teaspoon to start), mirin (splash)
Let your flavors incorporate before adding the cauliflower rice and re-season as necessary. You may need to add more black pepper, chili flakes, soy sauce, fish sauce and mirin so let your tasting spoon guide you and adjust until it tastes right
When your flavors are at their desired levels, toss in the tofu to gently coat them and prepare your dish to be served
Tofu
Now for your tofu, you could do this first to make your life easier or while preparing the veggies
I use extra firm tofu, pressed it between two plates with a heavy teapot on top to weigh things down. Leave it like this for an hour if you can, drain the water and dice them into cubes
Heat a frying pan with oil, I personally use olive oil and watch to make sure it doesn’t get too hot and burn
While the pan is coming to temperature, toss the diced tofu with wheat flour so each cube is coated on each side (you can use corn starch, arrowroot starch, rice flour or white flour, but I find wheat flour to just be a healthier alternative while having that crispy texture)
When the oil is hot enough, gently place the tofu in the pan and let it crisp up to a nice golden brown, cook evenly on each side
After the tofu is finished, transfer it to a cooling rack on top of a cookie sheet or flat pan to drain out
Once this is finished, you’ll have yourself a nice easy meal you could make in the middle of the week with a two year old hanging over your shoulder and a ton of flavor on your plate
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