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Sunday, February 12, 2012

Thursday: Tofu and Veggie Stir-fry

This stir-fry takes a little bit of planning.  Marinate firm or extra firm tofu in a mixture of soy sauce, seasoned rice vinegar, a dash of sugar and sliced fresh ginger overnight first.  Well worth the effort.


Carrots, celery, onions, lots of broccoli, yellow peppers, fresh ginger and marinated tofu.  Heat wok and a separate pan of oil.  Toss veggies in wok starting with onion, then work your way from densest to least dense.  While that's going, fry the tofu in peanut oil until firm and toasty on the outside.  Once ready, add it to the veggies.  Done. I add a dash of soy sauce and a little seasoned rice vinegar while cooking to get the liquid out of the veggies.  This one is missing baby bok choy, but there was none when we shopped.  You can thicken the sauce with a little bit of corn starch shaken with some water.  Served with steamed white rice, as plain as can be.  Does it get any easier? 

Cost: $7 or so for a big wokfull.  3 meals and leftovers for lunch.
Time: 20 minutes from start.  Lots of chopping involved.
Difficulty: 2 Seriously, just chop it up and toss it in.  Just remember to marinate your tofu the night before.

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