This is the type of recipe that you either love or hate, depending on personal taste. If you like tofu and you like chickpeas, then you'll love the recipe. The honey, soy, garlic marinade is delicious, and the recipe is very healthy. Serve as a side dish on Shabbos for your vegetarian guests, or serve over rice for a complete vegetarian meal.
Prep Time: 5 minutes
Cook Time: 10 minutes
Drain Tofu: 10 minutes
Total Time: 25 minutes
Yield: 2-4 servings
Ingredients:
- 1 cake of tofu (approximately 8 ounces or 250 grams), drained and cut into (1/2-inch) cubes
- 3 Tbsp. soy sauce
- 3 Tbsp. honey
- 3 cloves garlic
- 2 tsp. olive oil
- 1 small purple onion
- 1 can chickpeas
Preparation:
1. Drain tofu cakes by wrapping in paper towels and placing under a cutting board. Weigh down cutting board by placing some canned goods on top. Let stand for 10 minutes. Unwrap the tofu cakes. Slice each cake into six pieces - each approximately 1/4 inch (1 centimeter) thick. Place in a bowl.
2. In a small bowl, mix together the honey, soy sauce and garlic. Pour over the tofu. Let marinate for at least 20 minutes.
3. Heat oil in a skillet on medium-high heat. Saute onion until just softened.
4. Add tofu, without the marinade (but don't discard the marinade). Stir-fry until the tofu starts to brown.
5. Add chickpeas. Stir-fry until at least heated through.
6. Place all in a serving dish. Pour the remaining marinade over it.
2. In a small bowl, mix together the honey, soy sauce and garlic. Pour over the tofu. Let marinate for at least 20 minutes.
3. Heat oil in a skillet on medium-high heat. Saute onion until just softened.
4. Add tofu, without the marinade (but don't discard the marinade). Stir-fry until the tofu starts to brown.
5. Add chickpeas. Stir-fry until at least heated through.
6. Place all in a serving dish. Pour the remaining marinade over it.