I took some extra firm tofu and put it in my colander and let it drain for a bit. Then I patted it dry with paper towels. Cut it into small squares and put it in the already hot olive oil in my pan. It popped and sizzled....when it was starting to brown, I added some chopped red onion, a little chopped celery, and sliced portabella mushrooms. I wanted to get some flavor into the tofu. I had a package of broccoli florets and added those, some grated carrots and some snow peas. I put the lid on for just a few minutes. I then added a can of bean sprouts, and some Kikoman Stir Fry Sauce. We sat down to eat a delicious stir fry....it wasn't mushy.
I enjoy the portabella mushrooms because they are meatier than the regular button mushrooms that I usually use. The longer you cook them the meatier they get. I learned to store them in a paper bag in the refrigerator, because stored in plastic makes them moist. I love them stuffed with a bread stuffing, grilled, in a sandwich with a slice of tomato....Oh, I could be a vegetarian I think...if I could have these every day.
Then there is tofu...A lot of people turn up their noses at just the name. They think it is some hippie food. I mainly use it in stir fries, but on occasion, I have added leftover tofu to homemade ranch dressing, and scrambled eggs.
I love stir fry in the morning....cold right out of the fridge.
Today, I'll be working in the basement...getting my work area ready for winter. I like to wash the windows and vacuum everything so it is sparkling clean....just so I can mess it up with wreath making, painting, planting bulbs to force, and other messy jobs :)