Tofu with Jalapenos and Tomatoes
After being away last weekend and having a busy week, I was feeling a bit run down. I realized that I hadn't been eating well, and also hadn't had much protein at all over the past several days. So for a quick lunch, I threw together this delicious tofu dish using things I had around - tomatoes, jalapenos, and cilantro.
Sometimes these types of dishes are the best. No recipe, no set plan, just making it up as you go along. I used the entire block of tofu so I'd have enough for lunch for the next 2 days.
Ingredients
- 1 tbsp olive oil
- 1 block of tofu, pressed (to get the water out) and then chopped into 2 inch long and 1/2 inch thick pieces
- 1/2 small onion, chopped
- 2 cloves garlic, minced
- 1 sm jalapeno, seeds removed, minced
- 1 tomato, chopped
- Sauce: 3/4 c chicken or vegetable broth; 1/4 c low sodium soy sauce; a few shakes of sesame oil; touch of Sriracha sauce (to taste; also added more after it finished cooking)
- 1/4 c broth mixed with 1 tsp cornstarch
- Fresh cilantro, about a handful
- Heat olive oil in a large saute pan or wok
- Add tofu; cook until browned on all sides, about 10 minutes. Transfer to a plate lined with paper towels.
- Add a touch of olive oil to the pan. Add onions, garlic, and jalapenos. Saute 4 minutes.
- Add tomatoes, saute 3-4 minutes.
- Return tofu to the pan and add the sauce. Bring to a simmer. Add the cornstarch/broth slurry and mix well; bring to a simmer to let thicken.
- Toss in the cilantro and serve over brown rice.
