Hello hi everyone! This is a recipe for a simple veggie tofu stir fry that I make for dinner a lot. I recreated this version with some of my favorite veggies here, but hopefully the general takeaway from this recipe is that a veggie stir fry is really just comprised of whatever you happen to have on hand and/or whatever looks fresh at the supermarket. Hope you try it.
serves 2-3
INGREDIENTS (dry)
4 cloves garlic
1 tbsp ginger (about 1 inch)
1/2 medium onion
1/2 bell pepper
1 medium head of broccoli
1 lb soft tofu
vegetable oil
kosher salt
INGREDIENTS (wet)
4 tbsp low sodium soy sauce (or 2 tbsp full sodium soy sauce)
4 tbsp hoisin sauce
4 tbsp sambal oelek
2 tbsp sesame oil
2 tbsp corn starch
2 tbsp water
PREP
CRUSH and mince the garlic, set aside
PEEL and mince the ginger, set aside
DICE the onion, set aside
DICE the bell pepper, set aside
SLICE the broccoli to spears, and set aside
DICE AND STRAIN the tofu, set aside
COMBINE the soy sauce, hoisin sauce, sambal oelek, and sesame oil, stir, and set aside
COMBINE corn starch and water into a slurry, and set aside
ON THE STOVE
HEAT a wok as hot as possible
ADD 2 tbsp vegetable oil, then add the garlic, ginger, and onions
SEASON with a pinch of kosher salt to sweat the onions, and saute until fragrant (2-3 minute)
ADD broccoli and bell peppers, season with a pinch of kosher salt, and saute until the broccoli is tender (2-3 minutes)
ADD tofu, sauce mixture, and corn starch slurry, then gently toss to combine
FINISH with Szechuan pepper and serve over rice