|Nutritional Guidelines (per serving)|
This vegetable stir-fry sings with so much flavor, you'll forget all about its amazing health benefits. Using a good stir-fry sauce is one of the keys to creating a great veggie stir-fry; the other is in the stir-frying itself—knowing when to add what ingredient. At the same time, this recipe is pretty forgiving—you can add your own choice of vegetables, depending on what you have on hand. The tofu topping is delicious but optional. If you just want the vegetables, you'll still get a terrific stir-fry out of this recipe.
- 12 ounces medium firm tofu (about 2 1/2 cups cubed)
- 3 to 4 cloves garlic, minced
- 1 tablespoon finely chopped purple or white onion
- 1 medium carrot, sliced
- 1 stalk celery, sliced thickly
- 1 1/2 to 2 cups broccoli florets
- 6 to 7 shiitake mushrooms, sliced
- 1 1/2 to 2 cups baby bok choy or regular chopped green cabbage
- 1 red bell pepper, sliced
- 6 tablespoons vegetable oil
- 1/3 cup vegetable stock
- 3/4 cup white flour
- 4 tablespoons soy sauce
- 4 tablespoons hoisin sauce (available in the Asian section of most supermarkets)
- 2 tablespoons sweet chili sauce
- 1 teaspoon rice vinegar or regular white vinegar
- 1 tablespoon sherry or cooking sherry
- 2 tablespoons brown sugar
In a small mixing bowl, stir together the tofu marinade (3 tablespoons hoisin sauce and 1 tablespoon brown sugar) until sugar dissolves. Cut the tofu into 1- to 1 1/2-inch cubes or rectangles and add to the sauce, gently turning to saturate. Set in the refrigerator.
Combine stir-fry sauce ingredients (soy sauce, 1 tablespoon hoisin sauce, sweet chili sauce, rice vinegar, sherry, 1 tablespoon brown sugar) together in a cup and set aside. Chop all your vegetables, keeping them separate so you can add them at different times. Set aside.
Distribute flour over a large dinner plate. Remove tofu from the refrigerator and gently turn each piece in the flour. Let tofu remain sitting in the flour.
Heat a small to medium-size frying pan over high heat. Add 5 to 6 tablespoons oil. When the oil is hot, add the floured tofu cubes. Fry 1 minute, then turn tofu for 1 more minute or until medium-browned on both sides. Remove tofu from oil and set on paper towel to drain. Reduce heat to medium-low and continue frying until all tofu is cooked. Reserve fried tofu on a pan in a warm oven.
Heat a wok or large frying pan over high heat. Add 1 tablespoon oil and swirl around, then add the onion and garlic. Stir-fry 1 minute. Add carrot and celery plus 2 tablespoons vegetable stock, and stir-fry 2 minutes.
Add broccoli plus 2 tablespoons stock. Stir-fry 1 minute, then add 2 tablespoons stir-fry sauce. Stir-fry 1 more minute, then add mushrooms and all remaining stock. Stir-fry 1 minute.
Add bok choy (or cabbage), red pepper, and all remaining stir-fry sauce, stirring everything together until vegetables are bright and cooked but still retain some crispness (1 1/2 to 2 minutes). Remove from heat and taste-test. Add a little lime or lemon juice if too salty or sweet for your taste, or more soy sauce if not salty enough. Some fresh-cut chili or chili flakes can be added for more spice.
To serve, transfer vegetables onto a serving plate or individual plates or bowls. Tip the pan to drizzle remaining sauce over, then top with the warm tofu. Serve with Thai jasmine rice.