Tofu-Vegetable Stirfry

Live Holistically is a multi-author site.
This post was written by: Pat Kennelly

As a chef, I can cook many cuisines very well. Except for Asian. One of my first cooking disasters was a stir-fry for my husband. It was inedible. We ordered takeout.
I understand the concept very well, I have read a lot about it but I don’t have the ease and comfort that I have when cooking in other cuisines. Then I had the honor of working with some wonderful Asian women who showed me their cooking secrets. I got better.
I love tofu because it takes on the flavor of whatever you are cooking with. It’s a sponge for absorbing flavor, it’s relatively low in calories and no cholesterol. I always use extra-firm tofu in stir fries, I press it and I always add sesame seeds or nuts. This recipe is adapted from Bon Appetit and many other sources. Experiment with different varieties of seasonal veggies.

3 tablespoons tamari
1 tablespoon unseasoned rice vinegar
1 tablespoon honey
1 teaspoon sesame oil
1/4 teaspoon dried crushed red pepper

1 12-ounce package extra-firm tofu, drained, cut into 3/4-inch cubes, patted dry with paper towels
1/4 cup water
approximately 3-4 cups of fresh vegetables; broccoli, red pepper strips, mushrooms, bean sprouts, pea pods,spinach leaves
1 teaspoon cornstarch
2 tablespoons vegetable oil

4 garlic cloves, minced
1 tablespoon minced peeled fresh ginger
4 green onions, sliced on diagonal
2 Tbsp toasted sesame seeds or toasted almond slivers

Marinate tofu in first 5 ingredients for 30 minutes. Drain, reserving marinade in small bowl. Whisk 1/4 cup water and cornstarch into marinade.

Heat 1 tablespoon vegetable oil in wok. Add tofu and sauté until golden, about 2 minutes. Transfer tofu to plate. Add remaining 1 tablespoon vegetable oil to skillet. Add vegetables and stir-fry until tender cooking each one separately as to cooking times. Cook longer cooking vegetables first, adding quick cooking items like pea pods and bean sprouts last. Then add garlic and ginger ; stir-fry 30 seconds. Return tofu to skillet; drizzle reserved marinade mixture over. Stir-fry until marinade thickens slightly, about 30 seconds. Season to taste with salt and pepper. Sprinkle with green onions and toasted sesame seeds and serve over brown rice.