This recipe is less than 10 minutes from start to finish and is a great vegetarian meal as well as a secondary dish when serving Chinese stir fry.

Main Dishes: Other

Pressed Tofu & Veggies

• May 15, 2016

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Ingredients

• 1lb Baked Tofu (diced) 1 lb Baked Tofu
• 1/4 cup Bull-Dog Tonkatsu Sauce 1/4 cup Bull-Dog Tonkatsu Sauce
• 2 tablespoons Lee Kum Kee Lo Mein Sauce 2 tablespoon Lee Kum Kee Lo Mein Sauce
• 2 tablespoons Soy Sauce 2 tablespoon Soy Sauce
• 2 tablespoons Vegetable Oil 2 tablespoon Vegetable Oil
• 1 tablespoon Sesame Oil 1 tablespoon Sesame Oil
• 3 cups Frozen Mixed Vegetables 3 cup Frozen Mixed Vegetables

Directions

Step 1

Mix together the tonkatsu sauce, lo mein sauce, soy sauce and seasoned rice wine vinegar. Set aside.

Step 2

In a large wok or pan, heat the vegetable and sesame oil. Add the tofu and vegetables. Cook for about 1 minute to start the cooking process. Add the sauce and cook for 3-5 minutes, or until the frozen vegetables are hot and the sauce is bubbly. Remove from heat and serve hot.

I’m all about making something quick for dinner. When I come home at 6:00p after being mom, morning chef, taxi driver, and software enginner, I don’t always have the time or energy to make a big meal. This dinner was from one of those nights where I forgot to thaw any meat and I just didn’t want to go out.

I frequently have pressed/baked tofu in my refrigerator since it is great in stir frys and as a snack, and I always have frozen vegetables available. So this dish is my ‘vegetarian’ dinner that is so hearty, you really won’t miss the meat.

Serve it over rice, or just have it as is. Enjoy!

Pictures