Vegetable Stir-Fry With Tofu
This flavorful and colorful tofu and vegetable stir-fry is a delightful dish that combines crispy tofu cubes with a medley of fresh vegetables and a savory sauce. The dish is quick to come together, making it a perfect option for a delicious weeknight meal. Serve the stir-fry over a bed of fluffy white rice for a wholesome and satisfying dinner.
— Constant Cookbook
Ingredients
- 3/4 lb. firm tofu, drained
- Cornstarch for dusting
- 3 Tbs. canola oil
- 2 to 4 garlic cloves, chopped
- 1 Tbs. peeled and chopped fresh ginger
- 1 carrot, sliced on the diagonal, or 3 or 4 small, slender carrots,
- cut into 1 1/2-inch lengths
- 1 red bell pepper, seeded and diced
- 1 yellow onion, sliced lengthwise
- 1 yellow squash, cut into 1/2-inch rounds and halved
- 1/2 lb. sugar snap peas, strings removed
- Salt, to taste
- 1/4 to 1/2 tsp. Chinese five-spice powder
- 3 to 4 Tbs. chicken broth
- 1 Tbs. sugar
- 3 to 4 Tbs. hoisin sauce
- Few dashes of soy sauce
- Few dashes of chili oil
- Few dashes of rice vinegar
- 1/2 tsp. Asian sesame oil
- 1 1/2 cups white rice, cooked according to package instructions
Instructions
- Cut the tofu into 1-inch cubes and blot dry with paper towels. Dust the cubes with cornstarch and blot again.
- In a deep fry pan or a wok over medium-high heat, warm 1 Tbs. of the canola oil, swirling it to coat the pan. Add the tofu and cook until lightly browned on one side, 2 1/2 to 4 minutes. Turn the tofu cubes, being careful not to break them up, and cook until browned on the other side, 2 1/2 to 4 minutes. Transfer to a plate.
- Wipe the pan clean, place over high heat and warm 1 Tbs. of the canola oil, swirling it to coat the pan. Add the garlic, ginger, carrot and bell pepper and stir-fry for 1 minute. Add to the plate with the tofu.
- Return the pan to high heat and warm the remaining 1 Tbs. canola oil. Add the onion and stir-fry for 1 minute. Add the squash, snap peas and a pinch of salt, and stir and toss to coat with the oil. Stir in the five-spice powder and 3 Tbs. of the broth and stir-fry until the vegetables have begun to soften, 2 to 3 minutes. Add the sugar, hoisin sauce, soy sauce and chili oil and stir. If the mixture seems dry, add the remaining 1 Tbs. stock. Cover and cook until the vegetables are almost crisp-tender, about 4 minutes.
- Uncover the pan and add the carrot mixture and tofu. Stir to blend and heat through, about 3 minutes. The liquid should be almost fully evaporated. Season with the vinegar to balance the flavors.
- Mound the vegetables onto a platter and sprinkle with the sesame oil. Serve immediately with the hot rice. Serves 4.
- Adapted from Williams-Sonoma <i>Vegetable of the Day,</i> by Kate McMillan (Weldon Owen, 2012).
Yield
Serves 4.
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