Spicy Tofu Stir-Fry
November 15, 2010 in Meatless
I’m home from the bake-off and unfortunately I did lose. Sara and her cute cupcakes won the whole thing and maybe one day when I’m over the loss, I’ll share the pictures from the bake-off. Maybe I’ll even show you the lobster pad thai we had the night before.
(You know, I am joking about not being over the loss.)
Traveling always throws my life out of balance off for a few days which is why I haven’t blogged. On top of the exhaustion that traveling brings, my husband has this habit of “cleaning” while I’m gone. And by “cleaning” I mean he takes everything and shoves it somewhere else. Admittedly, I do leave cookbooks, notebooks, magazine pages, things like that all over the kitchen and my desk but that’s how I work. So when my notebooks end up on top of the refrigerator during his “cleaning” spree, it takes me days to find them. And that’s my excuse for not blogging. And not cooking. And you know what, for not doing anything this weekend.
I did make this stir-fry the other night because what’s easier than a stir-fry? I used tofu but shrimp or chicken would be delicious in this. If you’re doing shrimp, I would either remove the shrimp from the pan before you do the vegetables or cook the shrimp last so you don’t overcook them. Any vegetable would be great: carrots, cauliflower, bell peppers, just whatever you want pretty much.
Ingredients
Instructions
- Combine 2 tablespoons low-sodium soy sauce and cornstarch in a large bowl. Add cubed tofu and toss to make sure all the tofu is covered. Refrigerate for at least 15 minutes.
- Heat vegetable oil in a wok or large nonstick skillet over medium-high heat. Add the tofu and brown on all sides. While that is working, combine the remaining 3 tablespoons of low-sodium soy sauce, 1 teaspoon cornstarch, vegetable broth, seasoned rice wine vinegar, minced green onions, ginger, garlic, and chile paste in a small bowl. Add to pan and cook, stirring constantly, for about 1 minute until thickened. Add broccoli; cover the pan and cook for just a few minutes, or until broccoli is tender. Add water chestnuts, green onion tops, and peanuts; stir to combine. Serve on top of hot rice.
I agree, there’s nothing better than a simple recipe after traveling. Looks great and I love the picture!
This sounds like a delicious dinner. I love stir-frys and prefer using tofu over meat.
.-= Lisa´s last blog ..Pumpkin Spice Thumbprints and a CSN Winner!!! =-.
Amanda, thanks for this. I am always looking for ways to incorporate tofu into our weeknight meals. I think my kids would actually eat this (they are picky); your flavor combination are bang on and oh-so-tempting.
I love tofu… and the ginger, garlic and chili paste really seem to give this dish the umph! Beautiful colors!
.-= Erin @ EKat’s Kitchen´s last blog ..Madras Curry Lentils =-.
This would make a nice dinner during the week. We are those folks who have a mental block against tofu. Yet, this looks fabulout. How do I go about getting past this?
I know, make it. I do have to give it a shot. I love stir frys.
.-= Chaya´s last blog ..Giadas Meatloaf IHCC =-.
Sorry, I clicked before finished. I came to thank you for linking this to My Meatless Mondays.
.-= Chaya´s last blog ..Giadas Meatloaf IHCC =-.
You know, as an unapologetic carnivore, I thought for the longest time that tofu was on my list of unenjoyability – thinking that it was merely a meat substitute.
Wrong.
I have lately learned that it is an ingredient that can stand up for itself well, given the proper accompaniments, and wow, do these look like the proper accompaniments. This looks absolutely delicious!