Tofu Veggie Stirfry
This was my first attempt at making any type of “stir-fry”. I don’t really know how stir-fries are supposed to be made but the other night I was craving veggies and I had a block of tofu in my fridge and decided to just play it by ear. Here’s what you need!
Tofu Veggie Stir-fry
Ingredients
- 1 block of extra firm tofu, drained and cubed
- 3/4 bag of frozen stir-fry vegetables (broccoli, water chestnuts & carrots were in my bag)
- 2 tbsp of olive oil
- 2 tbsp of shoyu (soy sauce)
- 2 cups of fresh spinach
Instructions
1. Pan fry tofu cubes in olive oil in large pan for about 5-10 minutes, turning them until tofu is browned on all sides
2. Add in vegetables and saute until tender
3. Add spinach and saute until spinach is cooked down (I added it last since spinach takes like no time at all to cook)
4. Add shoyu and stir until combined
Now I have no idea if this is the best way to make a stir fry but it worked for me and it came out pretty tasty. I didn’t want to use too much soy sauce because of the sodium content but this seemed to give it enough flavor, at least for me! I just added the spinach to give it more of a healthy punch. It made enough for two servings! And its vegan. Score!
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4 Comments
Daniel B.
You know, I’m here to help.
The secret to a good stir fry is hot hot heat. In the absence of a wok over a very high flame, I’ve found a good seasoned cast iron skillet works great.
But at such high heats you’ll want to back off the olive oil. There is a very tasty peanut oil (Lion & Globe) that actually retains it’s peanut flavor and works will with high heat. Or you could work with a more neutral oil like safflower.
http://www.cookingforengineers.com/article/50/Smoke-Points-of-Various-Fats
I’m looking at your veggies and can tell that they could have picked up more color from the pan. Also marinating the tofu in advance does wonders. Here’s a hint: A little toasted sesame oil goes a long long way.
Naturally, stir fry is delightful with good brown rice.
http://fussylittleblog.com/2009/06/14/hearty-grains/
Ok. That’s all for now. Keep on cooking!
Jen
thanks for the tips, daniel!!! i’m known for just throwing ingredients in a pan and eventually finding out if its edible, haha!
Daniel B.
Cooking is cooking, and I support your unfettered enthusiasm and open-mindedness. Just know that if you want some tips, I’ve got your back.
And if you don’t want any tips, I’ll probably give them to you just the same.
Daniel B. recently posted..Making My Minutes Count
moe
I whip up a nice stir fry sauce that also doubles great for potsticker dipping sauce! Equal parts say sauce and rice wine vinegar (tablespoon or two of each), tablespooon of brown sugar and chopped green onions mixed together. And I concur on the toasted sesame seed oil – as well as toasted sesame seeds! Now I’m hungry!