Many people don’t like tofu. I should know; I used to be one of them. But a few years back, on an “eat healthier” kick, I figured I’d give it a whirl. In order to make it palatable, though, I had to invent my own recipe. After an ill-advised experiment involving hot fudge sauce, bananas, and maraschino cherries, I finally came up with a tofu dish I liked.
I had originally named this recipe Tofu-a-Palooza, but I’ve re-christened it Killer Tofu, in support of my new release KILLER ROUTINE (see the resemblance?). Of course, the protagonist in that book, Channing Hayes, wouldn’t eat tofu if it were the last thing in his neighbor’s fridge. (Being a comedian, he’s more partial to sugary breakfast cereals with cartoon character mascots.)
Anyway, one of the best things about this recipe is its flexibility. And, since no real measuring is required, there are fewer things to clean up.
Believe it or not, this is a dish I sometimes serve at Thanksgiving!
One small onion, diced
One pound block of extra firm tofu, diced
Half pound of frozen corn kernels, give or take.
Green or red pepper, diced, optional
A few tablespoons chopped or minced garlic. Or not.
Heat 2 Tbs oil in wok or large skillet. Stir-fry onion (and pepper, if you’re using it) on high heat for about 2 minutes. Add tofu, and stir-fry another minute. Add corn. Dump in mustard, ketchup, BBQ sauce, and hot sauce, to taste, stirring well. Cook until everything’s nice and hot, about 5 more minutes.
Serve over rice or noodles. If the thought of eating a vegetarian meal unnerves you, toss in some leftover cooked chicken or shrimp.
Thanks for hosting me today, and let me know if you’ve become a tofu convert!
Alan Orloff’s latest release, KILLER ROUTINE, is the first in the Last Laff series, which features Channing Hayes, a stand-up comic with a tragic past. The official release date is April 1, but it is available now! His debut mystery was DIAMONDS FOR THE DEAD, also available wherever fine books are sold. For more info, visit www.alanorloff.com