Updated: Jun 23
The key to an easy stir-fry is having all ingredients even before you turn on the stove. All the colors, textures, and flavors make for a healthy, satisfying meal, and the tangy Asian-inspired sauce ties it all together. Best of all is the golden tofu—it’s hard not to snag a few pieces to munch on while you prep the rest of this dish.
1 lb-block of extra firm tofu
2 tablespoon olive oil
1 teaspoon sesame oil
3 cloves garlic, minced
½ cup chopped carrots,
½ cup chopped celery,
¼ cup mushroom, thinly sliced
½ cup zucchini chopped
2 teaspoon crushed red pepper flakes
2 tablespoons cornstarch
2 tablespoon soy sauce or liquid amino acids
2 tablespoons fresh ginger, grated
¼ cup water
1 tablespoon rice vinegar
1/2 teaspoon ground pepper
1 teaspoon brown sugar
Salt to taste
2 scallions, thinly sliced
¼ cup chopped cilantro
2 tablespoon roasted peanuts.
Drain tofu really well, dry with a paper towel and cut into half-inch cubes.
Heat a cast-iron skillet over medium-high heat, then lower to medium. Add half the oil to the pan, arrange tofu in the pan and sprinkle with salt. Let the tofu fry for 4 minutes, until golden brown. Flip tofu over, and let crisp again for 3-4 minutes, or until golden. Remove from pan and set aside.
In the same skillet, add remaining oil. Sauté onion and 2 cloves of garlic for about 1 minute.
Add vegetables and red pepper flakes. Cook for about 2-3 minutes, or until vegetables start to soften a little.
In a cup, mix soy sauce or liquid amino acids, rice vinegar, ginger, 1 clove minced garlic, brown sugar, cornstarch and water.
Pour over the vegetables. Cook for 10 more minutes. Add tofu and sesame oil and mix.
Serve over rice, garnish with cilantro, scallions and peanuts.
Beteavon and bon appetit!