Wednesday, October 30

Tofu & Vegetable Stir-Fry

My husband just got a well-deserved promotion at work and we spent the last few days celebrating with all of his favorite things, like cheeseburgers (and a brand new car!). This stir-fry, which I adapted from William-Sonoma's 365 Vegetables cookbook,  is my attempt at layering in something lighter among all the red meat. The slightly crunchy vegetables and golden cubes of tofu are tossed in a sweet, spicy, tangy sauce. My new technique of pressing the tofu between a book squeezes out any excess water and allows the tofu to get a golden brown crust and firm texture that contrasts nicely with the mixed veg. It's a healthy meal that will fill you up and make you feel good (and also less guilty about eating some Halloween candy for dessert).

Tofu & Vegetable Stir-Fry:
  • Place 14 oz. of firm tofu between several sheets of paper towels and place a heavy book on top to squeeze out any excess water.
  • Dice tofu into 1" cubes and dust with cornstarch.
  • Heat 1 tbsp. canola oil in a large skillet or wok until very hot and add in the tofu.
  • Cook for 3-4 minutes, then carefully turn and cook for another few minutes, or until golden brown.
  • Remove the tofu and set aside and coat the pan with a little more oil.
  • Add in 1 thinly sliced onion, 1 thinly sliced bell pepper, and 1 tbsp. minced ginger and cook for a minute.
  • Add in 1 sliced zucchini, 1/2 lb. snow peas, and 3 minced garlic cloves. Season with a pinch of salt and 1/2 tsp. Chinese five spice powder.
  • Stir to combine, then add in 3 tbsp. low-sodium vegetable or chicken stock.
  • Add the tofu back, along with 3 tbsp. hoisin sauce, 1 tbsp. soy sauce, and 1-2 tsp. Sriracha hot sauce.
  • Cook for 2-3 minutes, or until vegetables are crisp tender, then turn off the heat.
  • Stir in a dash of rice vinegar and a dash of sesame oil.
  • Serve with steamed rice.

Serves four