A version of tofu stir fry is basic to a vegetarian cuisine. I checked my archives and haven’t previously posted about this classic dish.
First, put on a pot of organic brown rice, or your favorite variety. I use home made, canned vegetable broth for this recipe. The ratio is two liquid to one rice. Always rinse the rice under cold water before cooking. Cook it low and slow.
I’ve taken to short-form videos and there is a teenager who posts about vegan cooking. I noticed how she cooks tofu. After cubing firm tofu, she coats it with corn starch, then seasons and bakes it. We avoid corn starch, so used arrowroot powder instead. It’s not the same, but it worked. When we made the dish in our early married life, we seasoned the tofu with Vegesal, which is no longer readily available. Today, I use onion powder, garlic powder and celery salt. The technique is to place the cubed tofu in a stainless steel bowl and gently toss it, first with the arrowroot powder and then with the seasonings. Do so until it is well coated. Spread it on a parchment paper-lined baking sheet and bake for 30 minutes in a 400 degree oven until the outside is browned.
We’ve been cutting the amount of added fat in our diet, and have taken to frying vegetables in some liquid, either water, broth, or tomato juice. Using extra virgin olive oil works too.
I’ve learned to limit the number of varieties of vegetables used in stir fry. Which ones is a new choice each time the dish is made. In the classic preparation I used the combination of onion, carrot and celery, along with bell peppers, snow peas, garlic, and a quarter cup of pine nuts. This is basic and what I was going for last night. For seasoning, I used salt and pepper to taste and a scant tablespoon of marjoram.
Almost any fresh or frozen vegetable would work in this preparation. I especially like broccoli and a leafy green vegetable. If fresh garden tomatoes are available, they are an excellent addition. If I were making it for myself, I’d begin with red pepper flakes in the cooking liquid. The main thing is to resist the temptation to put the whole ice box in the dish. Let the individual vegetables stand on their own. Let them be recognized. Do what makes sense. Be simple and elegant.
When the vegetables are done, toss in the baked tofu and mix gently. Serve on the brown rice and store the rest in the refrigerator for leftovers. We make extra brown rice to use in other dishes during the week.
Another variation would be to make some type of sauce to mix with the tofu and vegetables. The possibilities are endless, yet we usually keep it plain.
In Big Grove Township we have access to a local tofu maker and theirs is among the firmest I’ve found. For this dish one wants firm tofu. We tried the type sold by Trader Joe’s, which also works in this preparation.
So there you have it. A classic American vegetarian stir fry.
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