Recipe Category: Tofu
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Ingredients
Makes 4 Servings
The Glaze
This Is Vegan.
- ½ cup orange juice (from 1 medium orange)
- 2 tablespoons cider vinegar
- 1 tablespoon soy sauce
- 1 tablespoon light brown sugar or honey
- 1 tablespoon minced fresh ginger
- 2 teaspoons minced garlic (2 good-sized cloves)
- 1 teaspoon toasted sesame oil
- ½ teaspoon red pepper flakes
- 1 tablespoon cornstarch
The Stir-Fry
- 1 pound firm tofu, cut into ¾-inch cubes
- 2 tablespoons canola, soy, or peanut oil
- 1 medium red or yellow onion, cut into large (1½-inch) square pieces
- ¾ teaspoon salt
- 2 medium carrots, sliced ¼-inch thick on the diagonal
- 3 heaping cups cauliflower florets
- 3 heaping cups chopped broccoli
- about 15 mushrooms, stems trimmed if necessary, quartered
- 2 small zucchini (preferably 1 yellow, 1 green), chopped or diced
- 1 medium red bell pepper, cut into 1-inch squares
Method
- Combine all the glaze ingredients except the cornstarch in a liquid measuring cup with a spout, and whisk until blended
- Place the cornstarch in a small bowl and drizzle in about ¼ cup of the glaze, whisking constantly until the cornstarch is dissolved
- Pour this solution back into the measuring cup, whisking it in
- Set aside, leaving the whisk in the cup
- Put a large pot of cold water to boil over high heat, and place a colander in the sink
- When the water boils, add the tofu and reduce the heat to medium-low
- Simmer the tofu for 10 minutes, then gently pour it into the colander and let it drain
- Set aside
- Have all the cut-up vegetables and the simmered tofu in bowls or containers near the stove
- Place a wok or a large, deep skillet over medium heat
- After about a minute, add 1 tablespoon of the oil and swirl to coat the pan (or just push the oil around with a wok spatula or serving spoon)
- Turn the heat to high, add the onion and ¼ teaspoon of the salt, and stir-fry for 1 minute
- Add the remaining 1 tablespoon oil, the carrots, cauliflower, and broccoli, and another ¼ teaspoon of the salt
- Keeping the heat high and the vegetables moving, stir-fry for approximately 2 minutes, or until the broccoli turns bright green and shiny
- Add the mushrooms and tofu, and the remaining ¼ teaspoon salt
- Keeping the heat high, continue to stir-fry for another minute, stirring all the vegetables up from the bottom of the pan
- Add the zucchini and bell pepper, and cook for 1 minute more
- Whisk the glaze to reincorporate the cornstarch (it will have settled to the bottom), and then quickly pour the whole cupful into the wok or skillet
- Cook, stirring, over high heat for just about 1 minute
- The glaze will coat everything and thicken a little
- Serve immediately, over rice
Full List of Tofu Recipes
Full List of Stir-Fry Recipes