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Step-by-Step Guide to Prepare Speedy Garlic Tofu

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Garlic Tofu

Before you jump to Garlic Tofu recipe, you may want to read this short interesting healthy tips about Turn to Food to Boost Your Mood.

Many of us believe that comfort foods are terrible for us and that we have to keep away from them. But if your comfort food is candy or junk food this holds true. Otherwise, comfort foods may be extremely nourishing and good for you. A number of foods really do elevate your mood when you consume them. When you feel a little down and are in need of an emotional boost, test out a few of these.

Put together a trail mix out of seeds and/or nuts. Your mood can be raised by eating peanuts, almonds, cashews, sunflower seeds, pumpkin seeds, etcetera. This is because seeds and nuts have lots of magnesium which raises your brain's serotonin levels. Serotonin is known as the "feel good" chemical and it tells your brain how you should be feeling day in and day out. The more serotonin in your brain, the happier you'll feel. Not just that, nuts, particularly, are a fantastic source of protein.

As you can see, you don't need to eat junk food or foods that are not good for you so you can feel better! Try a few of these hints instead.

We hope you got benefit from reading it, now let's go back to garlic tofu recipe. You can have garlic tofu using 6 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to cook Garlic Tofu:

  1. You need 1 of firm white tofu,cut as desired.
  2. You need 3 cloves of garlics, smashed finely.
  3. Take 3 tbsp of cooking oil.
  4. You need of Salt.
  5. You need of Pepper.
  6. Provide of Chicken powder.

Instructions to make Garlic Tofu:

  1. Heat the oil in a pan..
  2. Add in the garlics. Stir until fragrants and golden..
  3. Add in the tofu. Let them sit a bit..
  4. Then stir them gently. Add the seasonings..
  5. Let them sit a bit again until one side is golden brown..
  6. Stir again, you want to have uneven sides of golden brown on the tofu..
  7. Turn off the heat. Serve..

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