Tumeric Tofu with Onions and Garlic
1/4 block firm tofu, cut into small cubes
1 small yellow onion, sliced thin
2 cloves garlic, sliced thin
red pepper flake
1 tbs white wine
Slice garlic thin, but not too thin as we don't want it to burn when the oil heats. Put the garlic slices into a suatee pan, and add 2 tbs olive oil to the pan. Turn the burner on to medium high. The garlic was put into the oil cold to let the flavors infuse into the oil over a longer period of time. When the garlic starts to sautee and has gained a little bit of color, add in the onion. Let the onion sautee for 5-6 minutes. Add some salt and pepper and a little bit of red pepper flake. When the onions are translucent and soft, but still with a little bit of crunch, take them out and reserve them. Into the hot pan, add the tofu. Leave it alone for a couple of minutes to let it brown. Toss around and try to get an even brown on the tofu. Add back the onion/garlic mixture and sprinkle with 1tbs tumeric. This stuff is yellow and seems to stain, so be careful. Once the tumeric has coated everything, give it a minute or two in the pan to heat everything toghether. Add in the 1tbs of white wine and let it boil off.
This was really good and light. The tumeric gave it a bright yellow color in addition to a floral taste.
I plan on making this again soon, maybe even tonight with the remaining quarter of a block of tofu.