First, I feel it is entirely necessary to give a shout out to a country that sells affordable tofu. Shop for tofu at your local Kroger, and you'll be paying at least a few dollars for a ridiculously small cube of it. Take a trip to our local market, however, and you'll cough up the equivalent of about 7 cents for a nice little chunk. And so, friends, our lunch today was brought to us for mere pocket change. And knowing that always makes it taste just a little better.
Ingredients:
3 large squares of tofu (The guy measuring my tofu today was shady; I asked for the equivalent of 3/4 lb. and am not sure how much I got... likely more so I'd pay a little more.)
1/2 c. chicken broth
1 t. tumeric
1/2 t. onion powder
1/2 t. garlic powder
salt to taste
2 bunches of green onions, chopped
Chop the tofu into large chunks. Add it to the chicken broth in the wok. Boil, covered, for 2-3 minutes to allow the flavor to infuse. Drain excess liquid.
Then add the remaining ingredients and stir/scramble for 3-5 minutes. Salt to taste. Add more seasonings to taste. This is great, fast, easy, and healthy too!
3 large squares of tofu (The guy measuring my tofu today was shady; I asked for the equivalent of 3/4 lb. and am not sure how much I got... likely more so I'd pay a little more.)
1/2 c. chicken broth
1 t. tumeric
1/2 t. onion powder
1/2 t. garlic powder
salt to taste
2 bunches of green onions, chopped
Chop the tofu into large chunks. Add it to the chicken broth in the wok. Boil, covered, for 2-3 minutes to allow the flavor to infuse. Drain excess liquid.
Then add the remaining ingredients and stir/scramble for 3-5 minutes. Salt to taste. Add more seasonings to taste. This is great, fast, easy, and healthy too!
An original recipe.