Marinated Stir Fried Tofu

IMG_1844This marinade convinced us both that tofu can be yummy. It is a simple combination of garlic, ginger, soy sauce, and Franks Original Louisiana Hot Sauce. We love chicken wings, so whenever we make a trip to the states we bring back a large bottle of Franks. And Franks is the original. From Buffalo New York. My dad will tell you. As a proud student of Sociology at SUNY-Buffalo, he frequented the Anchor Bar where Frank and Terresa created the now world famous wings — and before they were world famous. I am proud of that anecdote.

Its such simple recipe and goes well with all sorts of stir-fried veggies, rice, noodles, ect. Make it however you like. We used shitake mushrooms, broccoli, and onion, cuz thats what we had lying around. And we topped it with toasted pepitas (picture below) for a little Guatemalan toque.

IMG_1826

IMG_1842Frank’s Asian Marinade:
1/4 cup lite soy sauce
1/4 cup Franks (or hot sauce of choice)
6 garlic cloves minced
1-2 tablespoons fresh minced ginger
12 oz extra firm tofu, cut as desiered

Marinade anywhere between 30 minutes to a few hours. I marinated it for an entire day, and it was so strong I didn’t put any of the sauce with the stir-fried veggies and noodles. 30 minutes is sufficient for absorbing the flavors. It is much more rapid than chicken or steak. Its good with fish too, I should mention. Remove from juices and pan fry until golden brown. In the same pan fry the onion, mushrooms til tender and golden. Add blanched broccoli, and the noodles last. Use marinade for added flavor if desired. I like a few drops of sesame oil at the end as well.

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