Anyway this weekend, as I was cleaning the fridge, I found a box of extra-firm tofu that I bought, hmmmm, may be 2 months ago (expiration date: September 2006, yippee). I also had half a bag of frozen broccoli stir fry vegetables. So I made stir fry vegetables with tofu and white rice.
Extra firm Tofu - 12 oz. box
Carrots - 2 medium
Sn0w peas - about 12
Frozen Broccoli stir fry - thawed
Water Chestnuts - 1/4 cup
Onion - 1 small
Green onions - 5-6
Red chili flakes - ¼ tsp
Ginger - 1” piece minced
Garlic - 2 cloves
Low-sodium Soy Sauce - 3tsp
Sherry or Chinese rice wine - 1tbsp
Vegetable stock - ¼ cup (you can substitute with water)
Sugar - 1tsp
Salt - pinch
Corn flour - 2tsp mixed in 1 tbsp of water
- Remove tofu from the package, rinse with water. Place it on several layers of paper towel and blot out the water. Cut it into 1 inch cubes.
- Thinly slice all the veggies. Make sure they are all almost the same size.
- Heat 2 tbsp of oil in a large wok or skillet. Add tofu and fry the cubes till they are golden brown on all sides. Remove with a slotted spoon onto paper towel.
- In the remaining oil, add red chili flakes, ginger and garlic and stir fry for 30 seconds. Add all the veggies and fry for about 3-5 minutes until they are crisp tender.
- Add the sauce to the veggies and bring it to a boil. Keep stirring constantly until the sauce thickens and becomes clear.
- Add tofu, salt and pepper and fry for 1 minute.
- Remove and serve hot with rice or noodles.