Spicy Tofu Stir Fry
Vegetarian with a kick
Equipment
- 1 Wok Or heavy skillet
Ingredients
- 1 pkg Tofu Extra Firm, pressed and cubed to 1/2"
- 2 tbsp Neutral Oil
- 1 bunch Scallions Washed, cut thinly, greens seperated
- 1 Ea Bell Pepper Small, seeded, cut to strips
- 1 ea Onion Peeled, cut to strips
- 1 rib Celery Washed, cut to strips
- 1 tbsp Corn Starch
- 1 ea carrot washed, peeled, cut to match sticks
Sauce
- 2 tbsp Gochujang Adjust to your desired heat level
- 2 tbsp Grated Ginger
- 3 tbsp Soy Sauce Low Sodium
- 3 tbsp Minced Garlic
- 1 tbsp Corn Starch
- 1 tbsp Sesame Oil Toasted is so nice
- 1 tbsp Mirin
- 1 tbsp Honey
Instructions
Sauce
- Add all to a small bowl and mix well, set aside and reserve
- Taste, adjust the seasoning, and balance the flavor.
Stir Fry
- Toss the tofu cubes in cornstarch and set aside
- In a wok or heavy skillet over medium-high heat, add 1 tbsp of oil, whence it shimmers add the onion, carrot, celery, scallion white, and bell pepper
- Stir fry until the vegetables are tender-crisp and start to take color, ~ 5 minutes
- Remove to a plate, refresh the oil with a second tbsp and bring to a shimmer
- Add the tofu and sautee until it takes color and is crisp, ~ 5 minutes
- Return the vegetables to the wok, and toss to mix
- Add the sauce and cook a minute longer until the sauce thickens, then toss to coat/glaze.
- Serve over rice, noodles, etc. Garnish with scallion green
Notes
Serve this over rice, noodles, mashed potatoes, or your favorite carb.
A reasonably quick, healthy, tasty weeknight meal.
Adding steamed broccoli or cauliflower is an option, ditto some snow peas that have been sauteed/blistered in a hot and fast fashion.
Nutrition
Calories: 255kcalCarbohydrates: 20gProtein: 11gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 7gTrans Fat: 0.03gSodium: 806mgPotassium: 150mgFiber: 2gSugar: 7gVitamin A: 129IUVitamin C: 7mgCalcium: 157mgIron: 2mg
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