Jun 19, 2009
Stir-fried Vegetables with Tofu
I'm in love with Tofu. Ever since I used it for my sukiyaki recipe, I've been a fan. I need to experiment with the different forms (soft, firm, extra firm, etc.) So far I've only cooked with broiled/grilled tofu.
This is a very simple recipe and no measurements required, imo. But I've guesstimated what I did.
Ingredients: Serves 1-2
Broiled Tofu - 1/2 a block. so about 10-12 cut pieces.
Carrots - 1/2 cup-1 cup
Broccoli - 1/2 cup-1 cup
Zucchini - 1
Cellery - same amount as carrots
Onions (I used yellow) - 1/2
Garlic - 1 clove
Dried red pepper/chilli - 2
Vegetable oil - 1-2tbspn
Soy Sauce - 1-2tbspn
Corn Starch - 1/2 tspn mixed in 2tbspn of water
All purpose flour - just enough to coat the tofu.
1. Coat the tofu pieces with flour and cook them up in an oiled pan until it's brownish on both sides.
2. In same pan, add 1/2 tbspn oil and let it heat up. to this add the garlic and the 2 dried red peppers. Let if crackle and pop to release all of their essence into the oil.
3. Add all the veggies and toss around for about 3-4 minutes on the medium to high heat. Your veggies might start getting brown which isn't good. Add a tbspn of water after about 2 minutes to keep this from happening.
4. Next, add about 1tbsp-2tbspn of soy sauce (first add 1 and then taste. you can always add more later). Toss around.
5. Add the corn starch water and mix thoroughly. The "sauce" will start to thicken. Add the cooked tofu and gently toss so everything is coated with sauce.
6. Serve with rice.
Suggestions: Add more vegetables that you like: asparagus, cauliflower, green beans, peas, scallions, spinach, mushrooms, snow peas, etc. You get the drift.
It probably will be just as tasty if you skip cooking the tofu before hand. I just like the taste better this way.
Lastly you also could avoid the corn starch step, if you're ok with a soy saucy dryish dish. You could just add water to have some sort of a sauce to go with the rice. I've done it both ways.