It’s funny, we used to make stir fry all the time when we were younger and had less money but they seem to have fallen out of our regular cooking rotation these days, which is crazy because they’re simple, healthy and delicious. So tonight’s dish has inspired me to bring them back into the rotation a bit more often!
Since this is a DIY night, no precise recipe, but my approach is below in case your curious:
- Chop up and drain/squeeze excess liquid out of extra firm tofu. Marinate overnight in your favorite marinade (feel free to make your own or use store bought….our favorite is Veri Veri Teriyaki).
- Cook brown rice to serve with the stir fry, and as the rice is cooking chop up your favorite vegetables into uniform bite sized pieces. Our favorites are red bell pepper, mushrooms, celery, carrots, red onion and broccoli.
- Remove the tofu from the marinade (but reserve marinade) and pat dry…this is an important step if you want crispy tofu!
- Heat a wok or large non-stick pan over high heat with a bit of sesame oil (or peanut oil). When almost smoking add in the tofu without any excess liquid. Let cook over high heat for a few minutes until it starts to crisp…shake up the pan to toss and let crisp a bit more (this won’t happen until any excess liquid that made it into the pan with the tofu has cooked down and evaporated). Once you get the tofu to the crispiness that you would like add the veggies that take a bit longer to cook to the pan (celery, carrots, onions). Shake the pan up to mix and cook for ~2 minutes.
- Add the rest of the vegetables and toss pan to mix. Add remainder of the tofu marinade to the pan (this will help steam the veggies the remainder of the way and make them more flavorful). Toss pan to coat/mix and let cook 2-5 minutes, until all veggies are tender but still a bit crisp.
Serve over rice, sprinkle with sesame seeds and enjoy!
Trackbacks/Pingbacks