Easy Stir Fry

July 1, 2008 at 10:15 am · Filed under Chinese, Vegetable

Read my review of this recipe.

Ingredients:

  • 6 ounces tofu
  • 1/4 cup, plus 2 tablespoons, soy sauce, divided
  • 1 teaspoon five spice powder, divided
  • 1 teaspoon canola oil
  • 1 tablespoon grated ginger root
  • 2 garlic cloves, minced
  • 1/2 cup onion, diced
  • 1/2 cup carrots, diced
  • 1/2 cup red pepper, diced
  • 1 cup sugar snap peas
  • 2 tablespoons hoisin sauce
  • 1/2 teaspoon sesame oil
  • 1/4 cup vegetable or chicken stock

Directions:

Wrap the tofu firmly in a tea towel or paper towels. Place the wrapped tofu into an 8-inch cake pan. Top with another cake pan and weigh down with a 5-pound weight. (Bags of dried beans or grains work well.) Place in refrigerator and press for 2 to 15 hours.Place pressed tofu in a 2-cup container. Combine 1/4 cup soy sauce and 1/2 teaspoon five-spice powder and pour over tofu. Cover and refrigerate for 30 minutes, turning once. Dice into large cubes.

Heat the oil in a wok over high heat. Add the ginger and garlic and stir fry for 30 seconds. Add the tofu and stir fry 2 to 3 minutes, until golden brown. Add the onion, carrots, red pepper, and snap peas. Stir fry another 2 to 3 minutes, just until the veggies are crisp tender. Add the remaining 2 tablespoons soy sauce and hoisin sauce. Stir to combine. If it’s a little dry, add the stock to loosen the bits on the bottom of the pan. Once heated through, serve over brown rice with a drizzle of sesame oil.

Serves 2.

Nutrition:

Substitutions:

Chicken, shrimp, pork, or beef can be used in place of the tofu.

My own concoction.

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