I’m always looking for new ways to jazz up that old block of tofu.
I think stir-frying has to be the most common method of cooking up some extra firm tofu. And it’s something we do fairly regularly in my household. And once I realized I have yet to share this method with you, I braved the hundred degree heat wave, broke out my wok, and cranked up my stove to cook up this lime and curry flavoured dish.
I love this dish because it isn’t your usual Asian flavoured stir fry – it has flavours of both Mexico and India and I love it wrapped up in a soft tortilla with a scoop of salsa and guac, served over a bed of quinoa or rice, or just eaten as is.
So blast your AC and get stir-fryin’!