Asian Stir Fry
2-3 tablespoons vegetable oil
1# firm or extra firm tofu, cut into cubes (any size you’d like, but 3⁄4” works well)
2 tablespoons minced garlic
2 tablespoons minced fresh ginger
1/2 cup sliced scallions
1/4 cup chopped peanuts
1⁄4 cup soy sauce or tamari
1⁄4 cup water
2 tablespoons fish sauce (available in Asian and/or gourmet shops) 2+ tablespoons agave, sugar, or honey
1-2 teaspoons sesame oil
1-2 teaspoons Bragg’s Liquid Aminos (optional)
*vegetable suggestions (any combination that you like):
Red and/or green pepper Broccoli
Pea pods or
Fresh or frozen peas
Combine sauce ingredients and set aside.
1. Heat a large skillet or wok, over a medium-high heat. When it’s hot, add 2 tablespoons of oil, and add in the tofu. Cook until it’s starting to get a bit golden colored on the sides. Remove from pan
- Add a tablespoon of oil to the pan, and then the densest, thickest vegetables first, as they take the longest, such as carrots and celery, then add onions and peppers, etc.
- Once you have a couple of vegetables in the pan, add the garlic and ginger. Sauté for 10 seconds.
- Add the remaining vegetables in order of thickness, with some splashes sauce to keep the vegetables moist. If needed, cover the pan occasionally, to speed the cooking a bit.
- When the vegetables are cooked almost through to your liking, add the remaining sauce, and cooked tofu. Cover, and let it finish cooking, for approximately one minute.
- Add the scallions and peanuts, and serve immediately.
Serve over rice
Makes four-six servings