Tuesday, July 26, 2011

sesame chick pea & tofu stirfry

I had a strong craving for chick peas last night. Is that weird? I won't question it, because chick peas are delicious and healthy and an easy meal option. But how would I prepare them? I decided to go with a stir fry, and after a survey of my cupboard I went with sesame as the flavor base. This turned out so good! In fact, I can't wait to eat the leftovers!

Sesame Chick Pea & Tofu Stir Fry

-1 Tablespoon olive oil
-3 teaspoons sesame oil, divided
-3 cloves garlic, minced
-1 small red onion, chopped
-1 15 oz. can chick peas, drained, rinsed and patted dry
-3 Tablespoons soy sauce
-1/2 teaspoon powdered ginger
-1/2 teaspoon white pepper
-1 Tablespoon Sriracha chili sauce
-1/4 cup water
-1 block extra firm tofu, cut in half horizontally, pressed
between paper towels for about 20 minutes, then cubed
-3 Tablespoons roasted sesame seeds
-handful of cilantro, chopped
-Napa cabbage or rice, to serve

Heat the olive oil and 1 teaspoon of the sesame oil in a skillet. Add garlic, onion and chick peas. Cook on high heat, tossing or stirring often, until the onions and chick peas both start to brown (see photo below recipe). Add soy sauce, another teaspoon of sesame oil, ginger, white pepper and sriracha. Toss to combine. Add water, toss and cook another few minutes. Add tofu, sesame seeds, cilantro and another teaspoon of sesame oil and toss and cook until tofu is heated through. Serve over shredded Napa cabbage or rice.

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