Weeknight routines can be hard, right? Prepping dinner after a long day of juggling work is a challenge for most of us. Truthfully, I’ve had it easy for the last year, but I started a new job a few weeks ago and boy-o-boy, getting used to the grind of commuting and learning a new role / routine has been an exciting yet challenging experience. Luckily, I’ve got a few quick-fire recipes up my sleeve that requires only five ingredients that’s ready in minutes.
I’m addicted to Food Network so this recipe is like Rachael Ray’s ’30 Minute Meals’ mixed with Claire Robinson’s ‘5 Ingredient Fix’ and a little old school Wok with Yan . (Sidenote: I loved his show – his aprons were so funny. ‘Wok and Roll’, ‘Wok this Way’, and ‘Wok the Heck’ are my faves.) It’s hard to believe that you can bang out such a tasty main course in just 10 minutes, but it’s totally possible after a stop at your local Asian grocery store.
Jarred minced ginger and garlic is a huge time saver, and fried tofu comes bagged and well, pre-fried, so you just need to reheat and brown in the wok. The sweet chili sauce does the rest of the heavy-lifting in the flavour department and little coriander to garnish and some oil to stir fry round-up the ingredient list. So easy that you’ll save that take-out/delivery menu/frozen dinner for another night.
Sweet Chili Fried Tofu
- 1 Tbsp canola oil
- 1 tsp minced ginger and garlic (jarred (or 1/2 teaspoon each of fresh minced))
- 1 bag fried tofu
- 2 Tbsp sweet chili sauce
- 1 to 2 Tbsp Chopped fresh coriander
- Heat wok or deep-sided frying pan to medium-high heat and add oil. Add ginger and garlic and saute for 30 seconds or until fragrant. Add fried tofu and stir fry until lightly browned. Add sweet chili sauce and coriander and toss to evenly coat. Remove from heat and serve immediately with steamed rice and stir fried vegetables.
- To serve as an appetizer, skewer each piece with a cocktail pick and serve on a platter with additional sweet chili sauce for dipping.