Tofu veggie stir fry

In recipe on June 12, 2010 at 10:27 am

UGH. Ever get in a rut in the kitchen? When you feel like you only cook the same 4 dishes (or variations thereof) over and over, and yes, you’re getting good enough too cook them in your sleep, but why on why can’t you come up with anything NEW?

My culinary monotony is not from lack of sources. There’s that full shelf of my own cookbooks, plus all my roommates’. I happily peruse cooking blogs, and always keep an eye out for good recipes to tear out in magazines. It’s the same feeling I get in the morning, bleary-eyed and cranky, when I stand in front of my (very full) closet and moan, “I’ve got nothing to wear!”

There were a few weeks there when we first moved in, that I made a crustless quiche and lasagna each week.

Time for something new and different.

Tofu veggie stir fry

This tofu stir-fry did the trick.

Note: when making it, I followed the recipe and did NOT fry the tofu before adding it to the vegetables.

Bad move–it added probably 20 minutes to the cooking time. I have learned the hard way with tofu – it needs time and space to crisp properly and get that delightful golden-brown color. Else you’ll end up with poached tofu (not bad if that’s what you are going for).

Fitness Magazine calls this Buddha Tofu, but let’s just call it a Tofu Veggie Stir Fry, shall we?

  • 2 tbl. cornstarch
  • 1 c. water
  • 1/2 c. low-sodium soy sauce or tamari
  • 1/2 tsp. sriracha (or your favorite Asian chili sauce)
  • 1 tbl. neutral oil (like grapeseed)
  • 2 14-ounce packages firm tofu, drained and cut into 1/2-inch cubes
  • 1 tbl. sesame oil
  • 1 clove garlic, minced
  • 2 tbl. minced ginger
  • 1 c. green beans, cut into 2-inch pieces
  • 1 red bell pepper, julienned
  • 1 carrot, shredded
  • 1 c. snow peas

1. In a small pan over a low heat, mix 1/4 cups of the water to the cornstarch. Stir quickly and dissolve, adding the rest of the water, the soy sauce (or tamari) and chili sauce. Stir until dissolved, then turn off heat and set aside.
2. In medium pan, add grapeseed oil. Let warm over medium heat; when hot, fry tofu pieces, about 5 to 6 minutes on each side. Take off heat (you can put the tofu pieces on paper towels on a plate here if you are oil-averse).
3. In a large nonstick skillet or wok, add sesame oil over medium heat. Once pan is warm, add garlic and ginger, cooking 1 minute or so, until fragrant.
4. Add the green beans and red pepper and cook 2 to 3 more minutes. Add cooked tofu, then stir sauce into skillet. Cook for 3 to 4 minutes.
5. Add the carrots and snow peas; cook 1 to 2 minutes, or until vegetables are crisp-tender.

Serve with cooked white or brown rice.

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