Monday, November 12, 2012

Tofu & Veggie Stir Fry

I've been posting a lot of sweets lately, whoops... How about a healthy meal?  This recipe has been a great go-to meal for us this past year.  We've tweaked a few things here and there and it just keeps getting better.  A solid, healthy, tasty choice!

The husband found the perfect use for law books - pressing tofu!

The original recipe calls for coating the tofu in cornstarch and then pan frying it.  That worked, and tasted good, but we prefer pan frying it with no coating.  You still get a great crispy and golden brown outside without the mess and hassle of cornstarch.

We had a supervisor during the cooking of this meal.  I don't think tofu is the protein of choice with felines, however.

This recipe would easily be made vegetarian/vegan if you used veggie broth instead of chicken broth.  And it reheats well for lunch the next day, which is preferable in all of my recipes as I'm a huge fan of leftovers!  I've also induced lunch envy among coworkers with this dish, muahahaha.

Tofu & Veggie Stir Fry
(adapted from Eating Well)
Makes 4 servings

1/2 c. chicken broth
1/4 c. rice wine
3 Tbsp. soy sauce
1 Tbsp. cornstarch, divided
2 Tbsp & 1 tsp. sugar
Crushed red pepper to taste

Stir Fry
1 14 oz. pkg extra-firm tofu, drained
1/4 tsp. salt
1 Tbsp. canola oil, divided
1 Tbsp. minced garlic
1 tsp. minced fresh ginger
6 c. veggie mix of broccoli, carrots, onion
3 Tbsp. water

1 c. uncooked red quinoa
1 1/4 c. water or chicken broth

Drain tofu and cut into cubes.  Sprinkle with salt and set aside.

Combine broth, rice wine, soy sauce, cornstarch, sugar & crushed red pepper and set aside.

Rinse quinoa thoroughly.  Put quinoa and water (or chicken broth) in pot.  Bring to a boil, reduce to a simmer, cover and cook for 30-35 minutes.  Fluff with a fork when done.  For more tips on how to cook quinoa perfectly, click HERE.

While the quinoa is cooking, heat 1 Tbsp. oil in wok over medium-high heat.  Add tofu, and cook until golden brown.  Transfer to a plate (and set on paper towels to drain if you're concerned about excess oil).

Reduce heat to medium.  Add remaining oil, garlic and ginger and cook until fragrant (30 sec.)  Add veggies and water.  Cover and cook, until tender crisp.  Stir in broth mixture.  Cook until sauce has thickened.  Return tofu to pan.  Serve over red quinoa.


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