Tofu and Carrot Sautee

I have never been a huge fan of tofu. In fact, I have always thought it was quite disgusting. Josh likes it, and because it is a source of protein, I prep it sometimes to include in dishes simply for its protein content. The other day, however, I made a discovery: small pieces of tofu fried up in oil in a non-stick teflon pan is quite lovely. So lovely, in fact, that Josh and I ended up eating the first batch I made as a simple appetizer! The difference was the pan, which I just bought recently in my efforts to cook the perfect Julia Child's omelette. The non-stick pan allows for a more crispy, browned top, something I've never been able to achieve by frying the tofu in my cast iron pans, the only kinds of pans I owned until just recently. So, with salt and some cumin, the result of tofu cooked in the non-stick pan is a slightly crispy, lovely nugget of flavor. As an appetizer served with toothpicks or in this dish, it's great!

1. Half a block of firm tofu, cut into small cubes
2. 1 large clove of garlic, minced
3. About 2 tsp fresh minced ginger
4. Half an onion, cut into small pieces
5. 5 or 6 small carrots, peeled and cut into small pieces
6. Half a can of black beans, drained
7. Rice

Sautee the cubed tofu in a tablespoon or so of olive oil, sprinkling with salt and cumin to taste as you go. Use a wooden spoon to stir occassionally and shake the pan so that all sides of the tofu (or at least a few of them) turn a golden brown. Remove to a bowl, add a bit more oil to the pan and sautee the garlic and onion until translucent. Add the carrots and cook only until just tender. Add the black beans and cook until hot.

Serve over rice for a delicious, healthy meal!