BETTER THAN TAKE-OUT STIR-FRY
3 cups broccoli florets, cut small
1 large carrot, thinly sliced
1 pound extra firm tofu, drained and pressed
1/3 cup plus 1 Tbs. cornstarch
4 green onions
2 garlic cloves, minced
3/4 tsp. grated fresh ginger
1 cup vegetable stock
1/4 cup soy sauce
2 Tbs. brown sugar
2 Tbs. rice vinegar
2 Tbs. dry sherry (I left out since I didn't have it on hand)
1 Tbs. ketchup
1 tsp. toasted sesame oil
1/2 tsp. Asian chili paste
2 Tbs. water
Freshly cooked rice
I used my big wok since it makes stir-frying a cinch.
The recipe calls for steaming the broccoli and carrots until tender, but I don't care for steamed veggies, so I stir fried them and placed them aside till later in the recipe.
Cut the tofu into small dice and place in a medium bowl. Sprinkle 1/3 cup of the corn starch over the tofu and toss to coat.
In the wok, place a thin layer of vegetable oil and set the heat to medium. Add the tofu and cook until golden brown, about 8 minutes. Remove the tofu from the wok and set aside.
Heat another tablespoon of vegetable oil in the wok set over medium heat. Add the green onions, garlic, ginger, and cook till soft. Stir in the stock, soy sauce, sugar, vinegar, sherry, ketchup, sesame oil, and chili paste.
Combine the remaining 1 Tbs. of corn starch with 2 Tbs. of water and pour into the wok, stirring to thicken. Add the tofu and cooked vegetables back into the pan and cook long enough to heat everything through. Serve over hot rice.
I hope you enjoy this dish as much as I do. Even the non-vegans I've served it to always go back for more.
|These are the non-vegans who ate my stir fry. Don't they look happy?|