Wednesday, June 23, 2010

Spicy Sesame Tofu & Veggie Stir Fry


This was a go-to when I was a vegan back in college. I LOVE this stuff. If you're not a fan of tofu...you may want to try this. It's crunchy and flavorful. If you really don't like tofu, just substitute some chicken or shrimp.

You may need to double or triple the recipe because this is for one large serving.

Ingredients
1 container of firm tofu - Remove the blocks and place in a towel on a baking sheet. Cover with towel and put a heavy pan on top for about 20 minutes. You'll be surprised at how much liquid comes out. This ensures a firm texture and a crispy exterior.  Once pressed, dice into about 1" cubes. (I only used 1 piece b/c I was only cooking for myself today)

2 tbsp soy sauce
1 tbsp toasted sesame oil
1-2 tsp "Rooster" sauce (or other Asian chili sauce)
1 tbsp honey
1 clove garlic
1 tsp grated ginger (if you have it on hand - I keep mine in the freezer)

about 1/4 cup of sesame seeds - I buy in the bulk section of Joseph's. They are about 1/2 the price of the ones in the Asian aisle

Assorted Veggies - here's what I used:
1 head of baby bok choy - cut into eight lenthwise pieces
1/2 red bell pepper
a handful of sweet peapods
a handful of bean sprouts
1 carrot - grated
2 green onions - sliced thinly on a diagonal. Keep the greens for garnish.
3 grape tomatoes, halved

I had mushrooms in the fridge and totally spaced on using them. Mushrooms are awesome in this too!

Put your drained/pressed/diced tofu in a bowl. "Marinate" with 1 tbsp soy sauce, 1 tbsp sesame oil & the Rooster sauce for a few minutes.


Toss the tofu with the sesame seeds until they are pretty well coated.

Get a wok or skillet hot and add a couple tbsp of oil. Add the tofu and let it sizzle for about 4-5 minutes per side (until it's darkened in color and crispy) - rotating the cubes around so all sides get cooked.

While that's cooking, chop your veggies. When the tofu is all brown and yummy smelling...throw in all your veggies. Then drizzle with the other tbsp of soy sauce & a squirt of honey. If you like it spicy, add a bit more Rooster sauce. ***Please note how nice and brown and crispy the tofu is below***

Let that sizzle for about 3-4 minutes and you're done! Pile on a plate just as it is...or top some rice or noodles with it. I like to garnish with the tops of the green onions.

2 comments:

Rice Palette said...

Great recipe! I like how you provided photos each step of the way :) Looks delicious!

Melissa said...

Thanks! It was delicious.