May 1, 2014
Tofu and Vegetable Stir-fry
I got some firm Tofu from the grocery the other day. I don't remember now why I purchased it. Perhaps it was for Pad Thai or some other Asian dish I was planning to make but for some reason, I failed to make it. Yes, my days and times can truly be full of plans but sometimes they don't often materialize as I end up doing something else or sometimes not doing it at all. :)
Thankfully, I had the opportunity to use them one day. I was doing a cleansing diet (which means I couldn't eat food for that day) so I wasn't planning on making any major cooking. But I have a family to feed and still needed to make them some food. I looked at what we had in the fridge and there discovered the Tofu. I saw that I had some vegetables to use up so thought, why not an Asian stir-fry? After all, we use Tofu a lot in the Philippines as well though I must say when I was there, I hardly ate it. I asked my hubby if he didn't mind that I make them something vegetarian that day and since he's into healthy eating nowadays, he said it's fine. I then made this easy stir-fry which incidentally was based on a recipe printed at the back of the Tofu wrapper. Isn't that wonderful? So I made use of what I had and tweaked the recipe a little and here's the yummy result. Please enjoy!
5 Tablespoons Soy Sauce
2 teaspoons Honey
2 teaspoons Balsamic Vinegar
2-inch Ginger root, peeled and grated
3 Garlic cloves, minced
1/2 teaspoon Sesame Oil
1 (12.3 oz) package Firm Tofu, cubed
2 Tablespoons Vegetable Oil
1 bunch, Green Onions (scallions), chopped into 1-inch slices
6 cups worth of chopped Vegetables for stir-fry (ex. mushrooms, cabbage, asparagus, carrots, etc)*
Salt and pepper, to taste
*Other veggies - broccoli, snow peas, bean sprouts, etc.
Preheat the oven to 375 F.
Combine the first 6 ingredients. Place in a food processor and blend until smooth.
Lightly grease a shallow baking pan. Place the cubed Tofu in a single layer. Coat or brush with half of the soy sauce mixture. Bake in the preheated oven for 30 minutes, gently stirring it halfway through to ensure that all the cubes are coated with the sauce. You may brush it with a little more sauce. Set aside when done.
In the meantime, you can prepare your vegetables.
Heat the oil in a wok or large skillet. Saute the green onions until nicely aromatic and softened about 1 minute. Add the vegetables, season lightly with salt and pepper and stir-fry for about 3-4 minutes. Pour in the remaining soy sauce mixture and stir to coat the vegetables. Cook for another 2 minutes. Add the baked tofu and toss lightly. Serve with Jasmine or Basmati rice! Oh so yummy!
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