First let me say that I wish these photos had turned out better. This was such a tasty meal but I was hasty with the photography. What can I say, it was late, there was good TV on and I was hungry!
These photos really don’t do this meal justice. It was so good that it was actually meant to be yesterday’s post but the blueberry muffins stole the show (or post). It will have to settle for second in the posting schedule but not in flavor.
To be honest, l’m actually not a huge fan of stir fries but they are one of Michael’s favorites and I owe it to him to make it from time to time. This recipe was so simple and tasty that it may just have changed my opinion on the lowly stir fry.
I love how incredibly versatile this recipe is, consider this the jumping off point. How you mix and match is totally up to you. I already have a dozen new sauce and veggie combos in my head, one of which will likely become dinner tonight. Lucky Michael!
Tofu Vegetable Stir Fry (vegan, gluten-free)
2 tbsp peanut oil
1 onion, sliced
1 bell pepper, sliced
2 tbsp garlic, minced
pinch of salt
1 package of firm tofu, pressed and sliced into cubes
1 tbsp tamari
2 tbsp rice wine vinegar
1 tsp brown sugar, vegans can omit
dash of cayenne pepper
1/2 tbsp paprika
1 tsp sriracha
2 tbsp slivered almonds
1 tbsp cilantro
Slice onion, pepper and carrot.
Heat oil in a large wok. Make sure the wok is really hot. Peanut oil is best for stir frying because it has a high smoke point, meaning it can be heated very high before it starts to break down and taste bitter. The hotter the oil and the pan, the better tasting the stir fry.
Once oil is hot, throw in the sliced veggies. Stir fry for about 5 minutes or until veggies start to get soft but still have some crunch to them. Add garlic, cook for another minute.
Next add the tofu. I put my tofu in and then immediately added my liquids but next time I’ll give the tofu a few minutes to brown.
Add tamari, rice wine vinegar, brown sugar, cayenne pepper and paprika. I used regular paprika but I think smoked paprika would add an excellent flavor to this.
Stir fry for a few more minutes until veggies and tofu are coated.
Serve with sriracha, slivered almonds and cilantro on top.
Michael would have preferred this over brown rice. I’m not the biggest rice fan so I liked it as it was but could also imagine it being tasty over rice noodles.
The perfect, fast, easy weeknight meal.
Enjoy and Exhale!