Sweet and Tangy Tofu-Veggie Stir Fry
Serve this stir-fry over brown rice
Sometimes you can’t get to the grocery store to buy fresh fruits and vegetables and you just have to work with what you’ve got. That’s the main idea behind this recipe: using what you’ve got. I’m going to show you how to make a quick and healthy stir-fry lunch or dinner using only frozen, refrigerated and shelf-stable ingredients. This recipe includes tofu. If you have never cooked tofu, now is your chance because I’m going to give you some instructions on how to do it. Including pictures. First, a few pieces of advice…
If possible, buy organic frozen vegetables
It’s not just that they are healthier for you or better for the planet. They taste better. Like, a LOT better. It will make a big difference in the outcome of your meals. For this recipe I’m using a bag of asian stir fry veggies and I usually go for either the Whole Foods brand (if I can make it to Whole Foods) or Cascadian Farms. Both are good. Whole Foods is cheaper and comes in a larger bag. If you buy a bag of veggies that’s a lot less than a pound, try using two (or almost two) bags in this recipe.
Drain and press the tofu
Press the water out of tofu with a stable, heavy weight like this cast iron skillet.
For this recipe you’ll use a block of extra-firm tofu. If that’s not available, use firm. DO NOT use soft or silken tofu. It won’t work.
Now, most likely the tofu is packaged in water. Drain the water, take out the block of tofu and wrap it in a paper towel. Then wrap a clean kitchen towel around it, set it down on the counter and place something stable and heavy on top to weight it down. I use either a pot filled with a couple cans of beans, or a heavy cast-iron skillet (as seen here). Let it set about 10 minutes; the water will drain out and be absorbed by your towel.
Make Chili Garlic Sauce a New pantry staple
This is an inexpensive condiment and should be easy to find in the Asian foods section of your grocery store or online (check Amazon). It’s not too spicy but will add a nice kick to the sauce in this recipe. I use this stuff all the time! You might also see a similar chili paste at the store, Sambal Oelek. It’s ok to sub this but use a smaller amount because it’s a lot spicier. *Note: I’m looking for a version of this condiment that is organic. I’ll share it if/when I find one!
Tofu-Veggie Stir Fry
with sweet and tangy sauce
Serves 4
Ingredients
Stir Fry
1 14- or 16-ounce package of extra-firm tofu, drained and pressed
4 cups of cooked brown rice
2 teaspoons avocado oil
1 1-lb bag of frozen stir-fry vegetable mix
1 1/2 tablespoons sesame seeds (for garnish)
Sweet and Tangy Sauce
1 tablespoon toasted sesame oil
2 tablespoons tamari
2 tablespoons maple syrup
1 1/2 tablespoons rice vinegar
1 teaspoon garlic chili sauce/paste
Directions
#1. If you haven’t already cooked the rice, be sure to get that going.
#2. After pressing the water out of your tofu, cut it into roughly 3/4” cubes.
#3. Heat the oil in a pan over medium heat. I like to use my cast iron pan here. If you use a non-stick pan, you can use less oil.
In the process of browning the tofu: these are about halfway done.
#4. Add the tofu to the pan and toss it periodically until at least a few sides are a light golden-brown color. Before turning or tossing, be careful to let the cubes cook enough so that they aren’t sticking to the bottom of your pan. This step should take 7 to 10 minutes.
#5. While the tofu is cooking, prep the sauce. Add all the ingredients from the toasted sesame oil through the garlic chili paste to a medium-sized bowl and whisk to combine.
Marinating the cooked tofu in the stir-fry sauce
#6. When the tofu is done, line a plate with a couple of paper towels, remove the tofu from the pan and set the tofu down on the plate (the paper towels will absorb any excess oil). Then, place the tofu into the bowl with the sauce and allow it to marinate while you cook the veggies.
#7. Return the pan to the stove with medium heat and toss in the bag of frozen veggies. Allow them to cook until heated through. If there’s any large sized veggies in the mix (like a big spear of broccoli) you might need to cover the pan and allow the veggies to steam a minute or two. Cook them just until they’re all heated through. How to know if they’re done? Do a taste check! Tip: DO NOT OVERCOOK THEM! You don’t want soggy veggies.
Toss the tofu back into the pan after it has marinated a few minutes. Let the flavors of the marinade sink in and the sugars carmelize a bit.
#8. Remove the veggies and set aside in a bowl. Then, use a slotted spoon to remove the tofu from the sauce and put back into the pan to heat up for a couple of minutes.
#9. Finally, remove the tofu and toss with the veggies. Add in the remaining sauce.
#10. Serve the veggie-tofu mixture over brown rice and garnish with a teaspoon of of sesame seeds.
ENJOY!
Recipe Tips and Variations
Make this dish with whatever you have on hand! For example:
Substitute rice noodles or buckwheat soba noodles for the brown rice.
Use whatever frozen veggies you’ve got.
If you’ve got fresh limes, substitute lime juice for the rice vinegar, and garnish with a lime wedge!
Sounds weird, but I grow Thai basil in my home and I love to rip up a few leaves and toss them into this dish.
