Jes Richardson's Tofu Stir-Fry with Yogurt Dill Sauce

Ingredients

seedless cucumber, grated

½ medium

plain yogurt

½ cups

sour cream

½ cups

dill, fresh and chopped

2 tsp

garlic, minced

1 clove

lemon juice

1 tbsp

salt

taste

pepper

taste

Instructions

1. Squeeze excess water from cucumber.
2. In a small bowl, mix together seedless cucumber, plain yogurt, sour cream, dill, garlic, and lemon juice.
3. Season with salt and pepper to taste.

Notes

store.

Ingredients (tofu stir-fry): olive oil (not virgin) 1 tbsp

tofu, pressed or firm 1 lb

nutritional yeast 3 tbsp lemon pepper ½ tsp garlic powder ½ tsp dry mustard ¼ tsp salt ¼ tsp

soy sauce ~3 tbsp

1. Prepare tofu by pressing, draining and cubing into 1 inch pieces. Pressing can take up to 45min (see NOTES on how to press tofu).

2. Heat olive oil in wok over high heat.

3. In a medium bowl, mix nutritional yeast, lemon pepper, garlic powder, dry mustard and salt.

4. Coat tofu by tossing in dry-ingredients mixture.

5. Stir fry tofu for 2-3min, occasionally tossing gently. Sprinkle with soy sauce, and continue cooking and tossing for another 2-3min until crispy and slightly golden.

NOTES: To press tofu, drain it, cut it in half horizontally, and blot it dry. Line a plate with a folded lint-free dishtowel or several layers of paper towels and set the tofu on the toweling. Cover the tofu with a small cutting board and put several cans of food or other weight on top.