Tofu Leek Stir Fry

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I love making something new, something satisfying – out of what’s available in the kitchen just BEFORE going grocery shopping, finishing up what’s fresh and leftover before buying new food. Today’s 1/2 package of tofu, leftover leek tops and a fresh crop of home grown sunflower sprouts came together with some pantry essentials to make a great dish.

8 oz firm organic tofu
1 cup chopped leek tops
1 handful sunflower sprouts
3 cloves garlic, minced
1 teaspoon cumin
1 teaspoon turmeric
1 teaspoon coriander
4 dried black mushrooms, soaked in hot water
water

Use a heavy cast iron skillet or frying pan on medium heat. Toast the cumin, turmeric and coriander in the pan for about two minutes, stirring regularly. Add in the garlic and leeks and dry saute for another few minutes, stirring to keep from sticking, until the leeks begin to wilt. Toss the tofu in and fully cover with the spices and cook another couple of minutes. Drain the mushroom, slice them in small pieces and add them to the pan. Add a small amount of water, about 1/2 inch in depth from the bottom of the pan. Continue to stir occasionally for another couple of minutes. Add the sunflower sprouts and cook another minute. Remove from heat and serve immediately. Serves 2.

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