Tofu Veggie Stir Fry
Tofu Veggie Stir Fry
Serves: 4 | Prep time: 30 minutes | Total time: 45 minutes
Growing up with a world traveler for a father sounds exciting! Especially when it comes to dinnertime. Unfortunately for both of us, I was the world’s pickiest eater until about 10 years ago. While my brother and sisters couldn’t wait to cross the Peace Bridge to Niagara Falls, Canada to visit their favorite Chinese restaurant Kenny’s, I would beg to be left behind or demand an alternative meal such as McDonald’s or a PBJ. Instead, I was forced to sit in a chair, pouting, picking the meat out of the goopy dishes and eating plain white rice. When this cuisine was made at home (my dad is a fantastic chef!), I would get a special plate made just for me. White rice, stir-fried beef strips, and Texas Pete’s hot sauce. I would drown the food in the spicy red syrup and glare at my siblings, who have always been able to use chopsticks—a skill I am still struggling to learn. Even as a thirty something with an adventurous palate, I have not been able to fall in love with this particular cuisine. Lisa and I have this in common, and when ordering Chinese we stick to the simplest thing—veggies with tofu in brown sauce. Here is my at-home version, made with some extra special care, because vegetables deserve to be cooked separately. :)
Ingredients
For the sauce:
2 tbsp soy sauce
2 garlic cloves, minced
2 tbsp hoisin sauce
For the fry:
1 batch of Andy’s Crispy Spicy Tofu
1 tbsp vegetable oil
1 bunch broccoli, blanched with stems removed and cut into small florets
2 red bell peppers, cored and cut into thin strips
1 8oz package cremini mushrooms, sliced
1 small can of water chestnuts
Jasmine or Basmati rice
Directions
Make the tofu and blanch the broccoli before starting the stir-fry because things move fast once you get that wok going!
Make the sauce and prep the rest of the veggies.
Heat up 1 tablespoon of oil in the wok on high heat until hot. Toss in the peppers and hear them sizzle! This is a fun and dramatic part of cooking that deserves an audience, so plan accordingly! Just make sure you’re wearing appropriate attire, hot oil burns are the WORST.
Stir up and cook for about 2 minutes, add in mushrooms and half the sauce; cook until mushrooms begin to soften and taste more mushroomy (approx 5 minutes).
Add in broccoli, water chestnuts and tofu and rest of sauce. Make sure everything is well tossed! Cook for another few minutes until all is hot and coated.
Serve over white or brown rice. You could use chopsticks but I use a fork!
