Thursday, June 21, 2012
Stir fry is a staple in most vegetarian households, as it basically takes the everything but the kitchen sink and makes it into one delicious meal. So while the vegetables listed here are the ones I used, absolutely feel free to mix it up and use what you have on hand. For best results, use fresh produce, instead of frozen.
1 package extra firm tofu, diced
3 Tbsp each soy sauce, toasted sesame oil and rice wine vinegar, combined
2 cloves of garlic, minced
1 inch piece of ginger, peeled and minced
1 head of broccoli, chopped
2 carrots, cut into small, 1 inch sticks
1/2 cup of vegetable broth
1 cup of sugar snap peas
1 cup of chopped bok choy
1 bunch of green onions, chopped
Marinate the tofu cubes in the soy sauce mixture for at least an hour.
Heat some oil in a wok. Drain the tofu, reserving the sauce, and fry the tofu until browned on all sides, about 5 minutes. Add in the garlic and ginger and cook for 1 minute. Add in the broccoli, carrots, reserved tofu marinade and veggie broth and cook over medium heat for 3-4 minutes. Add in the snap peas, bok choy and green onions. Cook until heated through. Serve over rice.