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.

Pressed Tofu & Veggies

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Dish Ditty Recipes

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.

Ingredients

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

Note

The tofu may be called dried, pressed, or marinated. It can be found in the refrigerated section of the produce department. Choose either plain or five spice. I would not recommend sesame or teriyaki flavored tofu for this dish.

This recipe is not vegan as the Lo Mein sauce isn't vegan. If you would like to make this vegan, substitute the Lo Mein sauce for a Vegan Oyster sauce and add 1/2 tsp sugar.

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!