Wednesday, December 29, 2010

Veggie Tofu Stir-Fry

When I am craving veggies, the easiest way to get a giant bowl full of them of all colors is to make a stir-fry.
I have several recipes that I enjoy, and I often mix and match recipes to suit what I have on hand in my produce drawer.

Here is one that I made a couple of nights ago:

Recipe as follows:

Vegetable & Tofu Stir-Fry

For sauce:
  • 6T vegetable broth
  • 4T Chinese rice wine
  • 2tsp agave necter (or other sweetener)
  • 4T soy sauce (tamari)
  • 2 tsp arrowroot powder (for thickening)

For stir-fry:

  • 1T canola oil
  • 1tsp sesame oil
  • 1 T grated ginger
  • 2 green onions, sliced
  • 3-4 carrots, peeled and sliced
  • 1 red bell pepper, sliced
  • 1 tsp crushed red pepper
  • 8 stalks of asparagus, sliced on the diagonal
  • 1 white onion, diced
  • 2 garlic cloves
  • 1/2 head of Napa cabbage, chopped
  • 2-3 cups of broccoli florets
  • 1 can of baby corn, drained and rinsed
  1. In a small bowl stir together broth, rice wine, agave, & arrowroot until smooth. Set aside.
  2. Steam the broccoli, carrots, and asparagus using a steamer basket for 3 minutes. Remove from pot and run under cold water to stop the cooking process.
  3. Heat a wok or large saute pan over high heat until hot. Add canola and sesame oil and heat until it just begins to smoke. Stir-fry onions, garlic, ginger, bell pepper & crushed red pepper for 3-4 minutes to soften. Add asparagus, broccoli, carrots & cabbage, and stir-fry 2 minutes. Add baby corn and baked tofu and stir-fry 2 minutes. Add broth mixture to vegetables. Stir-fry vegetables an additional minute to coat. Add green onions and stir to combine. Serve immediately, with hot long-grain brown rice on the side.

Recipe adapted from Vegan Fire & Spice cookbook recipe: Szechuan Vegetables & Vegetable Stir-Fry recipe on

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