Going Meatless

I know some people skip meat during Lent, but we never really practiced that at home. We skip meat when we want to. Case in point, today. My mother is making Chicken Afritada. And it smells so good!!! But for those going meatless, it doesn't have to be so bad. Here's an instant fave at home of tofu and vegetables.

What you'll need:

  1. Tomatoes, quartered
  2. Onions, cut to strips
  3. Garlic, crushed
  4. Pechay (or Bok Choy), cut to bite size proportions, fried till golden brown
  5. Tofu, cut into 1x1 inch squares
 Tip: Deep fry the tofu on  high heat. It cooks faster, and keeps the inside moist.

Heat a large wok, add about a tablespoon of EVOO (or any cooking oil accessible to you). Once the oil is hot, add the crushed garlic, tomatoes, and onions. Once the tomatoes start to peel, add the tofu and your bok choy (or pechay). Mix a bit. And when your pechay turns a nice shade of green, add two tablespoons kikoman sauce, two tablespoons soy sauce, three tablespoons sugar, and one fourth cup water. Mix evenly and let simmer for about five minutes. Taste, and add more kikoman or sugar as you'll need. Mix, cover, and let it rest for two more minutes. Plate and serve with rice.
Stack tofu and drizzle the sauce around the plate for effect. Remember to serve with love!

Tip: For extra health benefits, use red or brown nice. It's high in fiber. <3

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