Thursday, September 29, 2011

Asian Vegetable Stir fry with Crispy Tofu

A few years ago we lived a few streets over from this great farm called Wilson Farms. You could get fresh vegetables, great flowers and best of all, these amazing (free) recipes. A lot of times they would even make these recipes and let you try them at the farm. I loved going there and just browsing all of the yummy recipe options, picking one out and being able to buy everything that I would need right at the farm. Now we clearly can't get the whole experience anymore, but I did recently discover that they have a lot of their recipes available online here! Here is one of their recipes that I have modified for what I could find around me. Even non-tofu loving Nate liked it and finished off the leftovers! P.S. one of the grocery stores down here does not sell tofu... I found this bizarre.


  • 1 package of tofu, drained and cut into cubes
  • 2 bunches of broccoli, cut into bite size pieces and par-boiled (boiled to cook slightly)
  • 2 carrot, peeled, sliced and par-boiled
  • 1 bell pepper, thinly sliced
  • 1 package of sliced mushrooms
  • 1 bunch scallions, chopped
  • 1 tbsp garlic
  • 1 tbsp ginger
  • 2 tbsp soy sauce (make sure to get wheat free! yes regular soy sauce has wheat in it)
  • 1/4 cup oyster sauce (be careful, some are thickened with flour instead of corn starch! You may have to go to an Asian grocery store to find the wheat free/gluten free version)
  • 1 tbsp ketchup
  • 1 tsp lime juice
  • 1 tsp red wine vinegar
  • 3 tbsp sesame oil
  • 2 tbsp cornstarch
  • Water
  • 2 cups rice
Mix soy sauce, lime juice and vinegar. Add tofu and marinate for 20 minutes. Drain and reserve liquid. While it is marinating, par-boil your broccoli and carrots and start cooking the rice. Heat half of the oil in a non-stick pan over medium heat. In batches, brown tofu on all sides. Set aside. In a mixing bowl, add oyster sauce, ketchup and the tofu marinade. Mix the cornstarch with enough water to form a thin paste. Whisk into sauce (so that it will thicken). Add the remaining oil to a shallow pot over medium-high heat. Add onions and lightly brown. Add mushrooms and cook for 3 minutes. Add pepper, ginger and garlic and cook for 5 more minutes. Add half of the sauce and cook for another 3 minutes. Add scallions, cooked carrots and broccoli and more sauce until everything is nicely coated. Serve over the rice and place the tofu on top. Enjoy!

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