For dinner last night I made Kalyn’s Kitchen’s adaptation of a Mark Bittman (VB6 inventor) recipe for stir-fried tofu with scallions, garlic, ginger, and soy sauce. Robbie went on and on about how good it was, and I didn’t stop him 🙂 I have to agre: it was really, really good. This was the third time I made this but I didn’t get it totally right until last night.
I think the trick is not to get the pan too hot before adding the oil then the first ingredients. I’m pretty sure that’s what the instructions say to do but I burned the garlic and ginger the first two times. This time I got all of the ingredients ready to go, got the pan warm, added the peanut oil, then threw in the garlic, ginger, tofu cubes, and white parts of the scallions. It worked out perfectly.
I had some leftover sautéed Brussels sprouts on the side and Robbie had two pieces of toast. If you don’t make an elaborate side, this main dish makes for a quick and delicious weeknight dinner.