Recipe by Katzen
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.
Top Review by SwayingTree
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.
- 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)
Directions See How It's Made
- 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.