We have a first time guest and a first time dish in this morning's What's Cookin'? segment! Renee Beasley Jones, who is the Communications and PR Manager for Kenergy, is serving up a fun recipe she calls Tofu Fo You!   If you've never tried tofu before, this dish may be just the one to convert you.  Here's the recipe!
Photo by Renee Beasley Jones


1 14-oz package of EXTRA FIRM organic tofu
2 Tbsp olive oil
½ head of cabbage, shredded
2 carrots, shredded
3 scallions, chopped
1 clove garlic, chopped
1 apple, chopped
1 red bell pepper, chopped
½ c dried cranberries
1/3 c slivered almonds (optional)
¼ c pineapple chipotle sauce
Cooked rice (optional)
Salt and pepper

***always buy EXTRA FIRM tofu for this recipe***



Take at least eight paper towels and wrap the block of tofu on all sides. Then, gently press out as much moisture as possible. Be sure to press the sides gently, too.
With a long knife, slice the block of tofu through the middle, making it half the thickness. Open the cut sides and gently press the moisture out of them with new paper towels.
Now, cut the tofu into 1-inch squares. Sprinkle with salt and pepper.
Smear 1 tablespoon of olive oil around the bottom of a hot skillet. Toss in your tofu. Fry on high heat until all sides of the tofu are crisped and at least the color of honey. You want all sides of each square to be browned. Remove from heat.
In another skillet, add the other tablespoon of olive oil. Toss in your cabbage and carrots. Cook about two to three minutes on high heat. Be sure not to overcook it. Your veggies should be crisp.
Toss in the apple, scallions, garlic and cranberries. Cook about two minutes. You’re really just heating these items.
Toss in the cooked tofu squares and pineapple chipotle sauce. Once these items are nice and hot, remove from stove and serve!
This dish is great served on rice, but it is optional. If you opt for slivered almonds, sprinkle them on top before serving.
***Other veggies are great in this recipe. Add broccoli, for example. But avoid “watery” veggies, such as zucchini or yellow squash.***
Timesaver: Buy a bag of uncoated, shredded cole slaw in the produce section. It contains carrots and cabbage and a bit of cilantro, which would be great in this recipe.
This recipe serves two big eaters or four with a regular appetite.

What's Cookin'? is sponsored weekly by Murphy Appliance Company!