My daughter loves tofu no matter how it is cooked. This love has double edge for me; in the one hand it makes it easy to cook a meal for her but on the the other hand it makes it a challenge to come up with new ways to cook the tofu so she does not tire of it. This is one of the tofu dishes that I make for her.
12 ounce extra firm tofu, I used Wild Wood Tofu for this recipe
1/8 teaspoon ground paprika
1/8 teaspoon ground ginger
6 tablespoons olive oil
1 medium onion, jullienne
4 cloves garlic, sliced
6 scallions, chopped
2 zucchini, cut into 1 inch thick cubes
1 pound sugar snaps
1 tablespoons coarsely chopped ginger
1/2 cup chopped fresh cilantro
2 tablespoons toasted sesame seeds oil
1 teaspoons chili bean sauce
4 tablespoons GF soy sauce
-Heat the olive oil in heavy skillet and sear the tofu until light golden on each side. Remove from the heat and set aside.
-Place the jullinned onion in the skillet and cook for couple of minutes. Add the garlic and cook for one minute. Add the scallions, the zucchini and the sugar snaps. Stir, cover and cook for 5 minutes over medium heat.
-Mix the fresh ginger with the cilantro, the sesame seeds, the chili—— and the soy sauce. Drizzle this sauce over the vegetables and then place the seared tofu on top of the vegetables. Cover and cook for couple minutes. Remove from the heat and serve.