Ginger and Soy sauce Tofu with vegetables


Cooking when you are alone, at the beginning, it not very easy. I used to cook for my family, so four people, or even more when we invited friends. But since I’ve been in Quebec, I have to cook only for me. At first, I cooked not enough rice or pasta, and after it was too much. Sometimes it was too much for one meal but not enough for two, so wrong! Furthermore, I don’t really like to eat the same thing in two or three days in a row. I like changing, to taste new flavors.

But, with three months of experience, I found a way to cook exactly the right amount of rice or millet : using a cup. And it is even better to measure with cup because after, you know the exact amount of broth or water you have to put in the pan to cook it.

For me, 1/3 cup is perfect, but you can reduce to ¼ if you are a picky eater 😉
And, then, if you are cooking for more people, feel free to multiply!

In my fridge, I had a piece of tofu that needed to be eaten. One block of firm tofu (454g, 1lb) is perfect for four meals. It’s so much cheaper than meat, by the way!
Few days ago, I’ve found a recipe and pinned it directly. I knew I would make it with my plain tofu leftover! It looked so good and it was!!!
But, it was impossible for me to find Szechuan peppers and some ingredients needed for the sauce. Never mind, I made without, and it turned out delicious.

Ginger and Soy sauce Tofu with vegetables

Adapted from Dishes from my kitchen

1 cup (canned) Baby corn

1/2 Bok Choy cut to thick slices

1 cup Fresh shiitake mushroom (sliced) -> replaced by canned organic mushrooms

115 gm Tofu (pressed tofu)

1/4 Onion sliced

1 tsp Fresh Ginger

1 tsp Garlic minced


1/3 cup Vegetable stock

1 tbsp Light or dark soy

1 tbsp Black bean sauce or paste

1 tbsp Dry sherry

1 tsp Chilli paste

2 tsp Cornstarch

1 tbsp Sugar or brown sugar

1/4 tsp Szechuan pepper corns

1 tbsp Sesame Oil

Salt as needed


Combine all ingredients needed for the sauceHeat one tbsp of sesame oil in a pan. Over medium heat add onions and ginger. Sauté until soft.

Add bok choy. Stir fry 5 minutes, then add mushrooms and continue frying during 5 minutes.
When bok choy is cooked but still firm, add the sauce and simmer until thickened, about 1 minute.
Now add the tofu, and 3 tbsp of water. Let heat for about three minutes.

It’s ready ! Serve with rice or millet and sprinkle with cilantro.

-> Next time, i’ll try to fry tofu before to put it in the pan, because, for me, crunchy tofu is better than soft one 🙂