Stir-Fry This is one of my easy, go-to meals that is adapted every time that I make it. Feel free to sub any of the ingredients listed.
1 package firm tofu 2 cloves chopped garlic 2 inches of ginger, grated 3 green onions, chopped into rings Ÿ cup dried mushrooms, sliced Soy sauce Honey Sesame seeds Sesame oil ½ teaspoon cayenne pepper 1 -2 pounds chopped vegetables (green beans, Napa cabbage, carrots, mushrooms, broccoli, snap peas, frozen stir-fry mix)
Cut tofu into small cubes, the smaller the better. Put the garlic and ginger into a hot wok with 2 teaspoons sesame oil. Let the mixture barely start to fry and then add a tablespoon of honey and a couple of glugs of soy sauce along with the tofu. You want the mixture to stay bubbly, but start to caramelize, so keep adding soy sauce, some honey and occasionally a little sesame oil while it cooks. Add the green onion and sesame seeds once the tofu is brown and a little crispy. Remove the tofu and set aside. Add the vegetables into the wok (no need to clean it), and add a little more soy sauce and a little bit of water to loosen up the bits at the bottom. Make sure to add the slow cooking vegetables first, and then cover the wok so that they can steam. When the vegetables are cooked, add the tofu back in and serve over rice or rice noodles. Serves 2 -4
60 - Little Kitchen