Tofu Stir Fry Experiment

Last night the Jar and I decided to use up some leftover veggies and tofu and make a delicious stir-fry. This was our first attempt at improvising a stir fry recipe. I've been trying to make my own recipes more these days and we have enough experience with stir fry (we had a year or so of eating almost nothing but stir fry) that I thought I would give it a shot. Jar wanted something spicy, so we added a serrano pepper to the mix and some chili garlic sauce to the sauce. This is really quite easy and you could substitute any bottled or prepared sauce you like.


Ingredients:
Peanut oil
1 block of extra-firm tofu
Assorted vegetables including: broccoli, carrots, onions, zucchini, bean sprouts, hot peppers (optional)
garlic
ginger

Sauce:
soy sauce
mirin
chili and garlic sauce
peanut oil
cornstarch
water

First fry the tofu in peanut oil over medium heat until it is nice and brown on the outside. Remove the tofu from the pan with a slotted spoon.


The peanut oil will add a really nice flavor to the tofu. You'll want to make sure you have all of your vegetables chopped to the size you want them and your sauce put together because the stir fry goes pretty quickly.

Next, add more oil to the pan (peanut or vegetable), fry the onions, hot pepper (if using) and any ginger over medium high heat for a few minutes. Add any other vegetables and fry for a few minutes longer.


When you're comfortable with the crunchiness of your vegetables, return the tofu to the pan, add the sauce and cook for a few minutes longer until the sauce thickens, serve with rice, and enjoy!