Monday, September 12, 2011

Unusually Yummy Tofu Stir-Fry

Yes, I know what you're thinking: what kind of helpless, hapless hippie needs a recipe for a tofu stir-fry, right? But the fact is - as many a vegetarian can attest, having been obliged to make do with the pedestrian version offered by many restaurants as the sole concession to the non-carnivorous - all stir-fries are not created equal. This very quick, very easy meal is a case in point and (as M. Tofu reminds us in his passionate, Gallic way) has the additional benefit of being trés nutritif. It derives its particular yumminess from the combination of sweet, salty, and spicy flavors, and from the simple, extra step of frying the tofu separately, then setting aside to be added to the veggies at the last minute, thereby ensuring that it retains crispiness and structural integrity, and that you will have a happy mouth and tummy. Everyone's a winner!

Unusually Yummy Tofu Stir-Fry

~ 1 lb. extra firm tofu, drained and pressed
~ 4 teaspoons cornstarch
~ 1/2 cup vegetable broth
~ 1 tbsp. agave nectar
~ 2 tsp. sesame oil
~ 1 tbsp. canola oil
~ 1 heaping tbsp. each: minced garlic, freshly grated ginger
~ 2 large carrots, juliennned
~ 2 cups mushrooms, stems removed and caps sliced
~ 2 cups broccoli florets
~ 3 cups bok choy, cut into bite size pieces
~ 4 large scallions, thinly sliced at a diagonal
~ 1 tsp. crushed red pepper flakes (more to taste)

~ Cut the tofu into 1/2 inch cubes and pat dry. Sprinkle the tofu evenly with 2 teaspoons of the cornstarch.
~ In a small bowl, whisk together the broth, soy sauce, agave, sesame oil and remaining cornstarch. Set aside.
~ Heat the canola oil in a wok or large skillet over medium high heat.
~ Add the tofu and cook, stirring occasionally, until lightly browned.
~ Transfer the cooked tofu to a plate, then add the garlic and ginger to the wok and cook until fragrant (about 30 seconds).
~ Add the carrots, mushrooms, and broccoli; stirfry for about 5 minutes.
~ Add the bok choy, scallions, and red pepper flakes, and continue cooking about 3 minutes more, until the greens are just cooked.
~ Add the tofu cubes and the broth mixture and cook, stirring, until the mixture comes to a boil and thickens. (This should only take about a minute or two.)
~ Serve hot over short grain brown rice.

1 comment:

  1. I love tofu stirfries when I'm out and about but they always seem to fail massively when I make them a home! I'll try this recipe and hopefully I'l have more luck!