Darya Pino Rose

I'm Darya Rose (formerly Darya Pino) and this is my personal blog. I'm the author of Foodist: Using Real Food and Real Science to Lose Weight Without Dieting, and creator of Summer Tomato, one of TIME's 50 Best Websites. I'm also a neuroscience Ph.D, NYC foodist, former dieter, & soulmate to .

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Sunday
Oct032010

Heavy brunch, light dinner

 Tofu stir fry

Went out for brunch today with some friends, and I'd be lying if I said it didn't involve burgers and bacon. We hit the gym this afternoon, but we still wanted a lighter, vegetable-based dinner.

After a quick stop at Whole Foods we made this veggie and tofu stir fry. I sliced up some carrots, summer squash, red pepper, broccolini and maitake mushrooms. Also some ginger and garlic.

In a large bottom pan I sauteed the ginger, scallions, garlic and some soy sauce, then added the peppers, broccoli and mushrooms. After they softened I added the firm tofu squares. After a few minutes I added the carrots, and finally the squash. In the last minute I stirred in another few scallions. I like my veggies al dente, so the cooking took less than 10 minutes.

We ate it over a small helping of brown rice, and it was awesome.

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Reader Comments (4)

I make something similar to this all the time and it is awesome! However, I never thought to put ginger but it seems so obvious now that you suggest it.

October 3, 2010 | Unregistered CommenterLiz

I make basically the same thing but I'll have to try adding ginger and squash next time. :D

October 4, 2010 | Unregistered CommenterMetalgear132

I love the meal, but have a question about how you prepare tofu. I bought firm tofu last week and tried my hand at preparing it, and squeezed it down after cutting it into pieces - even tried to get most 'water or moisture' out of it. Thing is tho, after browning it on a frying pan AND cooking it in with the vege stir fry I made, it was very very wet on the inside of the Tofu. Almost like it wasn't cooked like some not cooked chicken or something, and it kinda grossed me out - I am curious what do you do to avoid this? Also, is that typical that - that happened to me or is that not something that ppl worry about when cooking tofu? Thanks Darya!

PS - Tell Kev to try a brew called, "Southern Hemisphere Harvest" special release of 'Sierra Nevada', GREAT beer - very very different and I think he'd love it. Very little "nuts in your mouth taste", as he puts it. Lol.

October 4, 2010 | Unregistered CommenterCDainMiller

@DCainMiller Hmm, I've never experienced that but have heard about it before. I would try cutting the shape to optimize surface area, thin rectangles rather than thick cubes. Otherwise, I'm sure Google knows how to fix it. And thanks for the beer rec, will look for it.

October 4, 2010 | Unregistered CommenterDarya
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