Tofu Stir Fry

Of all things, I impulse bought a package of extra-firm tofu a few weeks ago because it was less than $3 in the grocery store and it seemed too cheap to pass up! Since I haven't bought fresh veggies in a couple days I figured it was good timing to stock up and make a stir fry. Plus I haven't made this recipe in a couple of years and I had to make sure it still tastes good while TJ is out of town (I'd hate to give him a bad first impression of my tofu cooking capabilities).

My sister passed along the sauce recipe to me and it does require 2-3 ingredients you may not typically have in your pantry, but they're good to have. Plus, I say there is no such thing as having too many spices and vinegars and sauces on hand (unless we're talking about the crazy people on Doomsday Preppers) because it means that a unique and delicious meal is always right at your fingertips.

Stir Fry

• 1-2 packages extra firm tofu
• Bok choy or baby bok choy (a good amount since it wilts down quite a bit)
• 1 large onion sliced thin
• 1 green bell pepper sliced thin
• 1 red bell pepper sliced thin
• 3-4 cloves of garlic minced, depending on your garlic-comfort level

Sauce

• 6 tablespoons cooking sherry
• 3 tablespoons water or broth
• 3 tablespoons oyster sauce
• 2 teaspoons soy sauce
• 1 teaspoon honey or sugar
• 1 teaspoon sesame oil
• 1/2 teaspoon red pepper flakes
• 1/4 teaspoon pepper
• A few dashes of cayenne pepper if you like spice like me!

First drain the tofu, it comes packaged in water. It will be an unappealing colorless brick that you'll need to cut into 1/4 inch slices. Put two paper towels over a clean kitchen towel and lay the slices of the tofu on top, side by side, and cover with a couple more paper towels. Press down firmly on the tofu to get out the extra liquid, this will help it reach a nice texture when you cook it.





Heat a little olive oil in a large pan  (it doesn't take much, we're not deep frying here!) and put in half the tofu so that they're all laying flat on the pan. Sprinkle with salt and pepper. After a couple minutes, once they're nice and golden, flip each over and let cook until golden on both sides. Cook in batches until you're done and then set aside on a paper towel lined plate. These crispy little beauties are delicious as is, they're hard to stop snacking on so try to resist or you won't have any left for the final product!

Once you've washed and sliced the veggies start by cooking the onion first for a couple minutes until it begins to get translucent, then add the garlic for a few seconds. Then add the rest of the veggies and saute for just a couple extra minutes. Keep in mind you can use whatever veggies you have on hand- long slices of spring onions instead of onion, broccoli, thin slices of carrot, etc.


Stir together the sauce ingredients and pour over the stir fry. Next time I might try simmering the sauce in a separate pan to let it thicken before adding to the veggies (I don't like the veggies to get too over cooked). Serve over a little rice (Jasmine is my favorite, cooks perfectly every time) and enjoy!