I like to stir-fry vegetables with tofu. The ingredients vary each time, but the sauce is almost always the same.
Sauce Ingredients:
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Other Ingredients:
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Mix the sauce. Mince the garlic and ginger root. Cut tofu into 1/2 inch cubes.
Now slice the vegetables with a knife. I always try to have at least 4 veggies. You can use almost any fresh vegetables, but try to use ones that go together and won't clash with tofu. My favorites include onions, leeks, green onions, mushrooms, shiitakes, zucchini, asparagus, eggplant, snow peas, bok choy, broccoli, carrots, and bell peppers. For an attactive dish, it helps to include a mixture of red, green, white, and orange veggies. A platter full of sliced vegetables is about the right amount.
Now you're ready to stir-fry. Heat your wok or large frying pan over high heat. When wok is hot, add some oil. When oil is hot, add the garlic, ginger, and pepper flakes. Stir once or twice, then start adding the vegetables. The veggies that need the most cooking time should be added first. If the pan seems dry, sprinkle a little water over the veggies.
Some vegetables, such as broccoli and asparagus, need some steaming in the wok. To do this, add about a tablespoon of water, stir, then put the lid on and steam for a minute or two.
When the veggies are all crisp-tender, add the tofu. Stir-fry until tofu is heated, then stir the sauce and add it. Stir-fry until sauce thickens. Serve over rice.