Tofu Stir Fry
Serves 2 to 3
Here is what you will need:
1 pound firm or extra firm tofu
4 TBS reduced sodium soy sauce, plus more for serving
2 TBS rice vinegar
2 tsp toasted sesame seeds
2 TBS canola oil
2 small onions cut into 6 wedges per onion
9 ounces sliced mushrooms
1 large red bell pepper cut into strips, then halve strips
1/4 pound snow peas, trimmed
1 TBS grated ginger
2 tsp corn starch dissolved into 4 tsp cold water
lime wedges for serving
1 small bunch scallions, chopped, white and light green parts only
*After making the sauce for this recipe and tasting it I added about a TBS of brown sugar and 2 TBS
Hoisin sauce.
Prep your tofu. Slice the block lengthwise down the middle , then slice crosswise so each row has 8 squares.
Line a pan with paper towels, place the tofu in a single layer on top of the paper towels.
Place another layer of paper towels on top of the tofu then place heavy cans on top. Pop it in the
fridge for a least 20 minutes, longer if possible.
Prep your veggies.
Put your sauce together combining the soy sauce, sesame oil and rice vinegar. This is where I tasted
the sauce and decided to add the brown sugar and Hoisin sauce
In a small bowl combine the corn starch and cold water, mix well.
When the tofu is ready cut the squares into triangles and put in the soy sauce mixture. Marinate for 5 minutes, do not toss out the soy sauce mixture, that is the sauce.
Heat 1 TBS of oil in a large pan or wok on medium high heat, brown the tofu. About 1 to 2 minutes per side.
When tofu is brown remove from pan and drain on paper towels.
Add remaining oil and toss in onions, season with a little salt.
When onions char, but are still firm, toss in the red pepper.
Then add mushrooms.
When the mushrooms start to softer, add in the peas and ginger. Stir for 1 minute.
Add in the sauce give it a stir to thicken, add the tofu back in and warm it us.
Serve with a slice of lime and a sprinkle of scallions.