Scrumptious Marinated and pan-fried Tofu served in a Sriracha-spiked Oyster sauce. Comes together in 30 minutes flat for a fabulous Week-night Dinner!
Weeknights are generally crazy around here. After a full day of work and picking up the munchkin from daycare, I get home generally around 17:30. Granted that is luxurious compared to the time I used to get home from work back in India, but that was life before kids.
A time when we could just pick up a couple of vada pavs or a plate of bhel puri on the way home and be done with dinner. The carefree days when we could decide on a whim to eat out, stay out late and still be fresh for that 8 a.m. meeting the next morning…
Since the munchkin came along though, we have been a little more mindful of what we eat and what we feed her. As I’ve written before, she is quite a picky eater and since she doesn’t manage to sit in one place for more than a couple of minutes, food needs to be really interesting and exciting to appeal to her.
I like that philosophy though, don’t you? Why eat anything unless it interests and excites you? It may be something completely new or something very familiar and comforting. But if food doesn’t invoke some deep emotion within you, life would be pretty tedious, wouldn’t it?
I know a lot of people do not have the luxury of deciding what they want to eat at every meal and perhaps I am just being naive or maybe it’s just the foodie in me talking, but it is a challenge I love.
While I find it easier to make the afore-said exciting and interesting fare on weekends, weeknights prove a little more difficult. Wholesome, easy and delicious food that needs to be ready in about 30-45 minutes is what I need on weeknights.
So this wonderful dish of marinated and pan-fried tofu served in a sriracha-spiked oyster sauce that I made last week is a clear winner. I made it while I listened to the munchkin talk: about her day, about her bestie, about what she had found in the garden, about what she would like for Christmas, about God, about the seasons…phew!
Colorful, flavorful and served over a bed of noodles, in a pretty bowl: just the way the munchkin likes it She loved it in spite of the spice (or I’m hoping because of it!) You can replace the tofu with chicken or paneer and it will still be pretty fabulous…the perfect quick fix meal that is faster than take-away 😀
I am bringing over these quick meals to Angie’s Fiesta Friday, to Saucy Saturdays hosted by Jennifer, Swayam, Dini and Christine and to FooFriDIY hosted by Michelle, Jenny, Petro, Christine and Christie. Do check these parties out, they are so much fun!
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- 1 pack (350 grams) Firm Tofu
- 1 tablespoon Sriracha Sauce
- 1 tablespoon Hoisin Sauce
- 2 tablespoons Oyster Sauce
- 1 Red Onion
- 1 inch piece Ginger
- 3-4 cloves Garlic
- 1 cup cubed Bell Peppers
- Salt to taste
- 1 tablespoon plain Flour
- 2 tablespoons Olive Oil, divided
- 1 teaspoon chopped Cilantro
- Drain the tofu and cut into large pieces.
- In a large bowl, mix together the Sriracha, hoisin and oyster sauces. Add the pieces of tofu to bowl and coat the pieces with the sauce mix. Leave aside to marinate.
- In the meantime, chop the onions, ginger and garlic finely.
- Arrange the flour on a plate.
- Heat 1 tablespoon olive oil in a skillet.
- Dust each piece of marinated tofu lightly with the flour and pan-fry it in the skillet, till golden on all sides. Keep aside.
- In the same pan, heat the remaining 1 tablespoon of oil and fry the chopped onion till translucent. Add the ginger and garlic and fry for a couple of minutes.
- Add the bell peppers and saute till they soften a little.
- Finally add the fried tofu pieces and any left over marinade.
- Mix it lightly, so you don't break the tofu pieces.
- Check seasoning and add salt if needed.
- Garnish with chopped cilantro and serve over cooked noodles or rice.
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