Tuesday, August 27, 2013

Tofu goulash

Take firm tofu or extra firm or medium firm... as long as it's some kind of firm tofu; remove the water from the packet and freeze the tofu over night. next day, microwave the tofu for 5 minutes and squeeze the water out by using 2 flat surfaces on on top and one on the bottom. turn the tofu block over and microwave for 4 minutes on that side. let cool and squeeze remaining water out.
once tofu is cool enough to handle cut it up in cubes and dry the tofu cubes in a hot pan until golden brown on the outside.
remove from pot and set aside.
take 1/2 a yellow onion and dice it. take 3 garlic cloves and chop it finely.
in that same pot, add some olive oil and add the diced onion and garlic.. cook until soft with a little salt and pepper but don't let brown. once onions are soft and translucent, add a bunch of paprika, about 1/4 cup. adjust more or less if you need to. stir onions a little with the paprika for 2 minutes. Add a tiny piece of vegetable boullion being very careful not to add to much because you've already added salt at the beginning with the onions. stir for 1 minute. add 1 quart of water and let simmer until mixture has reduced 1/4 . Add the browned tofu back to the pot and cook until mixture has thickened to your liking.  serve over whatever. I serve it over wild rice. or brown rice.

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