This tofu steak recipe is great anytime or any day – whether you’re abstaining from meat during Lent or simply trying to cook healthy but fast and delicious meals for a meatless Monday (for a fresh start of your week). This is a very versatile dish, you can pack it for lunch, have it as a dinner entree or just simply as a side dish. Tofu is a very good source of lean protein. If you can, use organic tofu. I am not a big fan of organic stuff but when it comes to tofu, I prefer organic because there’s definitely a huge difference in taste and texture.As for the veggies – any vegetable that’s good for stir-frying is great for tofu. In this recipe, I used asparagus, carrots and shitake mushrooms. If available, use good quality, fresh mung bean sprouts which greatly complement the Asian flavors of soy, oyster and hoisin sauces that are used in this tofu steak recipe.
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