Recipe of the Week: Tofu and Veggie Stir-Fry
I ? stir fries. They’re pretty much the simplest, quickest, and most delish dinner you can whip up on a lazy night (if you’re like me … you’ve got a whole lotta those). You basically grab a container of tofu, whatever veggies you love, and stir ’em up with your fave sauce. Easy? Most def!
What you need:
- 1 package of tofu
- 1 fresh crown of broccoli
- 1 can of baby corn
- 1 bottle of Szechuan sauce (or soy sauce, sweet and sour sauce, whatevs! You can find this in the international section of your grocery store)
- 1/2 cup of oil (for your pan, I use garlic ginger wok oil, but you can use olive oil too)
- 1 large frying pan or wok
- Bean sprouts (optional)
First, drain and cut your tofu into cubes. Wash your broccoli crown and snap off small pieces (see pic above for an example!). Coat your pan with oil and throw your tofu cubes in there until they’re slightly brown. Saute them in the oil for a few minutes and then add your broccoli and baby corn. Cover your pan so the broccoli softens and give it about 10 or so minutes to fry—make sure you add enough oil to where everything isn’t sticking to the bottom of the pan and that you’re stirring and flipping often.
Once you’ve done that, throw on some of your stir fry sauce, make sure everything in your pan is covered with saucy goodness, and let it fry some more. I usually get impatient and only give this about 5 minutes.
Once everything is all sauced up and cooked, throw your stir-fry onto some brown rice and cover with bean sprouts if you’re down with that.