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
vegetables*
1/2 cup sliced scallions
1/4 cup chopped peanuts

Sauce:

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):

Carrots
Celery
Onions

Red and/or green pepper Broccoli
Eggplant
Zucchini

Squash
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

  1. 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.
  2. Once you have a couple of vegetables in the pan, add the garlic and ginger. Sauté for 10 seconds.
  3. 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.
  4. 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.
  5. Add the scallions and peanuts, and serve immediately.

Serve over rice
Makes four-six servings