We are pulling an all out on summer activities before the Summer ends, which sometimes means no energy left to cook elaborated meals. This week I have been leaning towards a quick and easy dinner menu – tofu in soy sauce and Stir-fried kale. I used chives for this delicate tofu dish because it has a milder flavor than green onions, but you can also use green onions if you prefer. I also discovered using soba noodle soup base gives it a Japanese flavor. How is that for quick and healthy?
- 396g organic tofu, (soft, med-firm, or firm) cubed
- 1 bunch chives or 4 stalks green onions, roots removed, cleaned
- 1/3 C Soba noodle soup base or 2 teaspoons soy sauce
- 1-2 teaspoons cooking oil
Remove tofu from the container into a colander, rinse, drained, cubed, and set aside.
If using chives, chop them to ½ inch long. Or if using green onions, then thinly dice, and set aside.
Cooking with chives:
In a medium skillet, add in soba soup base, cooking oil, chives, and bring the content to a boil over medium heat. As start to bubbles, let it cook for another 1-2 minutes then add in the tofu. Gently mix tofu with the soup base and continue to cook for 1 minute. Put a lid on. Turn of the fire and let it sit in the skillet cover for 1-2 minutes.
Cooking with green onions:
Place a medium skillet over medium fire, let the skillet temperature warm up a little then add in the cooking oil and the green onions. Stir and let cook for 1 minute then add in the soy sauce. Stir to mix the content before adding in the tofu. Stir to mix tofu together with green onions, place a lid on, turn off fire and let it continue to cook for another minute.
Plate tofu and sauce serve with rice.