Tofu Stir Fry

Here is a relatively quick meal to prepare and quite flavorful. What you will need:

1 package of firm or extra firm tofu, cut into 1 inch cubes

10 sweet, mini peppers, sliced into rings

6 ounces fresh green beans, cut into 1-2 inch pieces

1 yellow onion, cut into slices, then in half

1 tablespoon of olive oil

1/4 cup of spicy or original yakitori sauce

After slicing and prep of the ingredients listed above, heat 1 tablespoon of olive oil in a large skillet over medium heat and add onions. Stir for about 5 minutes, then add green beans, stirring occasionally for about 7-8 minutes more, onions should just be starting to get a little brown on the edges. Add peppers and stir for 3 minutes more, then add tofu. Stir entire mixture for another 5 minutes, breaking tofu slightly, then add yakitori sauce for a final 3-4 minutes and serve.

Tofu-Obaachan Sauce

Ultimate Obaachan BBQ Steak

submitted by Mike M. from Long Beach, CA

4-filet mignon

1-package fresh sliced mushrooms

1-tablespoon butter

1-package crumbled goat cheese

Pour just enough Obaachan Sauce (spicy or original) to cover bottom of container. Add steaks and top with a tablespoon of sauce, cover and refrigerate two days. After two days, turn steaks and top each with one tablespoon of sauce and refrigerate for two more days.

Heat grill and cook steaks to desired style, I prefer medium rare.

In a small frying pan melt butter and add mushrooms, add salt and pepper to taste, toss until done (just a few minutes). Cover steaks with cooked mushrooms, sprinkle with goat cheese, pepper to taste. Serve with tossed salad or veggies of your choice. Pinot Noir is a great paring for this dish.

Enjoy!

Thanks Mike, we will. I’m marinating my filet right now and will be trying this on Monday. Also, I used a zip-lock bag instead of a container to marinate the steak, squeezed out the air and sealed it with the sauce. Can’t wait to grill this! I will post pictures then too!

SteakGoatCheeseMushrooms2 Sorry Mike, the photo is a little dark, but boy, it sure was good! Thanks for the recipe idea.