Prep 15 mins
Cook 15 mins
My sister Chris made me this stir fry for me first around 17 years ago when I visited her and her now husband in their first apartment. I don't think I'd had tofu yet, although I'd been vegetarian for a few years at that point. I still love it and make it regularly. I often add some stirfry sauce to it these days, so that's your option. Serve with rice or noodes, or your favourite grain.
- 1 (375 g) package extra firm tofu, drained and diced
- 1⁄3 cup soy sauce
- 3 garlic cloves, pressed
- 1 -2 tablespoon fresh ginger, minced (about the size of a man's thumb, (or more)
- 1⁄4 teaspoon cayenne pepper or 1⁄2 teaspoon chili paste, to taste
- 4 cups vegetables, chopped (broccoli, peppers, carrots, etc)
- 1 -2 tablespoon oil, for stirfrying
- 1⁄2 cup cashews (optional)
- Marinate tofu in soy sauce, garlic, ginger, and cayenne or chili paste, for an hour or so. I often prep it in the morning, and let it marinate all day, but I hear proper tofu marinating teqnique says to marinate no more than an hour. ;o).
- Stirfry veggies and tofu in a bit of oil until veggies are tender-crisp and tofu is hot. Sprinkle with cashews and serve over noodles or rice.
The veggies took longer to cook, I used extra firm tofu and it smashed all up by the time I had stir fried the vegetables. I didn't find much flavor, I was hoping for a sauce.