Spicy Tofu and Veggie Stir-Fry

Ingredients:

  • 3T sherry for marinade + 1/4 cup for later
  • 1/2 t honey
  • 2 t chili paste
  • 1/2 t sesame oil for marinade + 2 t for later
  • 1/4 t Five Spice Chinese Powder
  • 1T low sodium soy sauce
  • 1/2 package tofu, diced into 1/2-inch squares
  • vegetables of choice
  • 1t cornstarch
  • 1/4 cup water
  • 1 inch hunk ginger, chopped
  • 2 servings of brown rice (1/2 cup dry brown rice)
  • red pepper flakes (optional)

Directions:

  1. Make tofu marinade by mixing sherry (3T), honey, chili paste, sesame oil, 5-spice chinese powder, and soy sauce. Marinade tofu for at least 30 min.
  2. Remove tofu from marinade and set aside.
  3. Add 1t cornstarch (or arrowroot) and 1/4 cup water to marinade and stir until cornstarch has dissolved. Set aside till later.
  4. Meanwhile, bring 1 cup water to boil in a pot. Add brown rice and simmer covered for 30-45 minutes until tender.
  5. While rice is cooking, add 1 t sesame oil to a heated wok. Add tofu to wok, and stir-fry until tofu has browned on all sides. Remove tofu from wok and set aside.
  6. Add another t sesame oil to wok. Add ginger and stir-fry until fragrant (about 30 seconds).
  7. Add vegetables of choice (I chose broccoli, water chestnuts, and snow peas), and stir-fry for 1-2 minutes.
  8. Add 1/4 cup sherry to wok, and cover with lid for 4-5 min until vegetables are crisp-tender.
  9. Add marinade and tofu to wok. Stir-fry until the marinade has been mostly absorbed by the vegetables. There should not be a significant amount of marinade left in the wok. Remove wok from heat.
  10. Serve atop brown rice, and garnish with red pepper flakes (optional).

Serves 2.

Click here for original post featuring recipe.

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