Friday, April 24, 2015

Veggie Stir Fry with Tofu

Veggie Stir Fry with Tofu

I'm so excited to finally share one of our classic, go-to recipes!  Andy and I make this Veggie Stir Fry with Tofu almost every week.  It is really healthy with a comfort food feel and taste.  Plus it makes great leftovers.  Cook once, eat twice.  Everybody wins!

We also love this recipe because we always make it together.  I chop and prep all the veggies and he mixes the sauce, makes the rice and stir fries everything together. #dreamteam

You can easily substitute any veggies you want in or out of this dish.  You can skip the tofu and add chicken to make a veggie and chicken stir fry - it is up to you!  Sometimes we get crazy and include tofu and chicken!

When we add chicken to this dish, we cook it in a separate skillet and then add to wok after the chicken cubes are fully cooked on the outside.  It is probably food safety overkill but it makes it easier to focus on getting the veggies cooked right.

Which brings me to my next point.  The key to a good stir fry is layering the vegetables.  They can't all be thrown in at once or your carrots might still be raw while your mushrooms will cook away to nothing.  And that would be sad.

So if it has been a long week and you're craving take out but you don't want to ruin your diet, this recipe has your name all over it.  It is relatively easy to make and easier to modify :)

Have a great weekend everyone!


Easy Stir-Fry Glaze:  Soy Sauce, White Vinegar, Flour and Sriracha


It is pretty amazing that a murky reddish-brown liquid can cook down to a spicy, umami sauce to glaze our veggies and tofu!


Veggie Stir Fry with Tofu

Ingredients

For the stir fry

1 package of extra firm tofu
2 tbsp of oil, plus a bit extra if needed
4 in piece of ginger, peeled and minced (I use a food processor)
6 cloves of garlic, peeled and minced
1 small onion chopped
4 - 6 carrots, peeled and sliced
1 small green bell pepper
1 small red bell pepper
1 c broccoli, separated into florets
1 c mushrooms cleaned and quartered

For the sauce

1/3 c white vinegar
1/3 c soy sauce
1/2 c water (you can use less water for a thicker glaze)
1 1/2 tbsp flour
2 tbsp Sriracha (optional)

Rice (optional)

Directions

Prepare rice as directed on the package, plus add 1 tbsp of butter to the water.  A little butter goes a long way!

Press the water out of your tofu and cube into even, 1-inch to 2-inch sized pieces.

Add your oil to a wok and turn on high heat.  When the oil is hot, add the tofu pieces.  Frying on each side for a few minutes and use tongs to turn them over until they are golden brown on each side 8-10 minutes.

Add the ginger, garlic, carrots and onions to the wok.  Using tongs, toss until all the veggies are combined and coated with the oil in the pan.  If more oil is needed add just a little at a time.  We use canola oil and sometimes add sesame oil for extra flavor, but it really isn't necessary.

After about 5 minutes, your onions should be translucent and carrots starting to get cooked through, add your bell pepper.  (Add cooked chicken cubes if you're adding chicken!)  Cook for about 3 minutes.  Add the broccoli and cook for about 5 minutes.

While your veggies are cooking, make the sauce in a glass measuring dish.  We like to add Sriracha, but it isn't necessary if you don't like spice!

Add the mushrooms and toss to coat everything.  Cook for 1 minute then give you sauce one last whisk and pour over into the wok.

Let veggies and tofu simmer on medium high heat for about 10 minutes, gently stirring every 3 minutes or so.   Once the sauce looks like a glaze and not runny you are basically ready to serve.  Remove the wok from the heat.  It is really important that you don't overcook!  No one likes mushy veggies.

Add a scoop of rice into a shallow bowl and top with your veggie-loaded stir fry.  Make sure to get lots of spicy glaze!

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