Sunday, October 21, 2012

Super-Easy Tofu Stir Fry

This is yet ANOTHER super-easy-basic meal, containing tofu.
I know I've posted a lot of these lately, but that's one of the things I LOVE about tofu, it's simplicity and ease of preparation.
Once again, a (similar to the last post) peanut sauce and some stir-fry veggies and tofu. My kids love it and I almost always have all the ingredients on hand.

Of course, use whatever veggies you like, broccoli just took over as the vegetable of choice when my Sprouts were younger; sometimes dinner wasn't worth forcing them to take another bite of dreaded carrots, mushrooms or whatever offending vegetable-of-the-day I happened to cook.

Now, thankfully, they like pretty much everything, but they still ask for this combo fairly often.

Serve it with rice, noodles, miso soup or pot stickers.

Super-Easy, Super-Simple Tofu And Broccoli with Peanut Sauce
  • 1 tub or package water-packed firm tofu, well-drained (wrap in paper towels and press for about 1/2 hr. if you happen to think about it and plan ahead, I usually don't and it's fine)
  • 2 Tbsp. cornstarch
  • peanut oil
  • soy sauce
  • large bunch fresh broccoli, broken into med-small flowers or vegetables of your choice (or the large frozen pieces of broccoli work fine here too. Use straight from the package.)
  • Peanut Sauce (To make it SUPER easy on yourself? Don't tell anyone, but the jarred stuff from Trader Joe's or The Ginger People works well here, OR use the recipe below if you prefer)
  • Sesame seeds or chopped peanuts
Cut tofu into small cubes, about the size of a sugar cube, sprinkle lightly with soy sauce. Stick in a ziploc bag with the cornstarch and toss until coated, remove from bag, shaking off any excess.

Fry in a shallow layer of peanut oil: To fry - Heat oil in pan (I like a non-stick, but use what you like) add 1 layer of tofu cubes without overcrowding, let sit in hot oil for a few minutes to develop a 'crust' and then turn carefully. Do a couple more turns, waiting a couple minutes in between sides, until crisp and very slightly browned (light tannish). Remove to a paper-towel to drain. This process is MUCH easier than it sounds. Repeat until all tofu is browned.

(Note, you can just pan-fry the tofu cubes with the veggies if you prefer to skip this step, BUT be aware the tofu will not be crisp and will not "brown", it will be white, mushy chunks of heated tofu.
Some people like that, it's up to you. People ask if they can skip the above step, and this is my answer, do what you and your family like, either way will work.)

PREPARE BROCCOLI: Wipe excess oil from pan. Add broccoli (or veggie of your choice) and quickly stir-fry with a few drops oil and soy sauce until bright green and tender crisp (or to your liking).

Add tofu back to pan with broccoli, and carefully add peanut sauce to your preference (we prefer a light coating, some people like it swimming in sauce). Stir carefully to heat thru, another minute or two and serve, sprinkled with sesame seeds.

Yes. That's it! See how easy it is to make a meal out of tofu and whatever you have around the kitchen?

  • 1/3 cup peanut butter, any type, softened
  • 3 tbsp water
  • 2 tbsp soy sauce
  • juice from 2 limes (or 3 Tbsp rice, or cider vinegar)
  • 2 Tbsp. fresh ginger, shredded fine (I use a microplane)
  • 1/2 tsp brown sugar
  • 1+ clove garlic, pressed
  • 1/8 tsp toasted sesame oil
  • 1/4 tsp red pepper flakes, or to taste
  • salt to taste

Mix together. If too thick, add water or apple juice to thin to your preference. This can also be whizzed up in your food processor.


Lizzie Bordello said...

Mmmm, this looks great! Mums the word, but I think I will check out the Trader Joe's sauce - I didn't know they had a vegan version!

georgiaclaire said...

I suspect this would also be good if you added pineapple chunks late in the cooking process.