I could have sworn I already wrote (and posted this) but I don’t see it so…
Sunday night we got back from camping and I made my first fridge attack. I ended up making a stir-fry with lots of green veggies, and tofu and sauce made according to the Honeycomb Tofu recipe someone gave me. I’m told it is from the book Yan Can Cook. This recipe always reminds me how simple a stir-fry sauce can be.
Very Green Stir-fry with tofu
- 1/2 block tofu, cut into 1/2-3/4 inch cubes
- 1 T oil
- 1/2 head napa cabbage, shredded
- some onion, in largish chunks
- 1 small zucchini, cut into half moons
- 1 small head broccoli, cut into bite size pieces
- handful snap peas, cut into bite size pieces
- 1 generous T freshly grated ginger
- 1/3 cup soy sauce
- 1/4 cup water
- 1/2 t toasted sesame oil
- 1/2 t sugar
- 1 T cornstarch
- 2 T water
Start a pot of rice if you are eating with rice. So you boil the tofu cubes for 10 to 20 minutes (you should see some holes in the sides) while you chop all the veggies. Once it is done drain it and set aside until needed. Mix the soy sauce through sugar for your sauce. In another small bowl or glass whisk together the cornstarch and 2 tablespoons of water. Stir-fry cooks quickly so I find it best to have everything ready to dump in the pan.
Heat a nice sized skillet and add the oil, then add the veggies in cooking order (longest cooking time to shortest). For this stir-fry that means start with the broccoli then add the onion, then the zucchini and snap peas and finally the cabbage. The goal is to have everything nice and crisp but cooked. I wish I new how to describe the cooking times better, I think it just takes some practice to get the textures you want. Once the cabbage has just wilted down (you might need to add a spoonful of water to help the process) make a well and perhaps add a touch more oil and add the ginger, stir it until nice and fragrant, then mix it with the veggies, dump the drained tofu in and pour the sauce over everything. Once the sauce has coated the veggies and tofu add the cornstarch slurry and cook until the sauce has thickened to your liking.