tofu – From Lorian's Kitchen

Ingredients

SAUCE
Sweet & Sour Sauce
1 can (8 ounces) CRUSHED PINEAPPLE in 100% juice
(drain and retain juice)
1/2 cup packed BROWN SUGAR
1 tablespoon CORNSTARCH
1/2 teaspoon SALT
1/2 cup WATER
6 tablespoons APPLE CIDER VINEGAR
STIR-FRY
1 tablespoon cooking OIL
1 14-ounce block of extra firm TOFU, pre-cubed
1 10-ounce bag of mixed ASIAN Vegetables
2 tablespoons CORNSTARCH
Pinch of SALT
BASMATI RICE, per serving
Optional Toppings: toasted sesame seeds, seaweed, or green onions

Directions

PREPARE RICE according to package directions

PREPARE SAUCE

OPEN pineapple can and PRESS out the juice into a separate cup. SET aside
In a medium saucepan, MIX brown sugar and cornstarch
ADD water and the separated pineapple juice. STIR
STIR in the vinegar
BOIL over medium-high heat STIR continuously for 1 minute
ADD crushed pineapple and continuing stirring until thick

PREPARE TOFU

If using prepackaged extra firm cubes, DRAIN water from the package. PAT dry with a paper towel. SPRINKLE with a pinch of salt.
If using a block of extra firm tofu, DRAIN water from the package. Line a plate or baking sheet with paper towels. Place tofu on top of the paper towels and then cover with another layer of paper towels. PRESS gently to remove extra moisture. CUT tofu into 1-inch cubes. SPRINKLE with salt.
In a large bowl, PLACE 2 tablespoons of cornstarch.
ADD dried tofu cubes to cornstarch and roll them around until they are evenly coated.
HEAT 1 tablespoon of oil in a wok (or large skillet) over medium heat. Roll oil around to make sure to coat bottom and sides.
ADD coated tofu to wok and cook for 2 to 3 minutes until golden brown on one side. Do not stir for the first 2 minutes so that it can set.
With a spatula, TURN and brown the tofu on the other side for another 2 to 3 minutes until it’s totally golden. STIR occasionally.
TRANSFER the tofu to a plate lined with a paper towel and set aside.

PREPARE VEGGIES

COOK frozen vegetables in the WOK according to directions on the package (usually steam for 6 or 7 minutes)

COMBINE ALL INGREDIENTS

Return the wok to high HEAT
ADD tofu to the veggies in the wok
ADD sauce and using a large spatula TURN to coat everything evenly. Season to taste.

SERVE over rice. Sprinkle with toasted sesame seeds, seaweed, or green onions.

STORE in an airtight container for 2-3 days.

Serve over rice with a sprinkle of seaweed

Stir-fry is the quickest meal at our house, usually no more than 30 minutes. This recipe is healthy and flavorful while being simple to prepare. Make sure to use the extra or super firm variety of tofu and dry it well before cooking. I like extra firm tofu because It is easier to work with and has a more substantial texture in the dish. Use whatever veggies you have on hand: every time I make stir-fry it is a little different so don’t be afraid to improvise. Just remember that color is important especially in a stir-fry.

Preparation Time: 15 minutes

Cooking Time: 15 minutes

Servings: 4

Ingredients

SAUCE
   4 cloves GARLIC, minced
   1 tablespoon fresh GINGER ROOT, grated or minced
   1/4 teaspoon BLACK PEPPER
   1/4 teaspoon SALT
   3/4 cup VEGETABLE STOCK
   1/4 cup gluten-free SOY SAUCE
   1 teaspoon CORNSTARCH
   1 teaspoon WATER
    
STIR-FRY
   1 14-ounce block of extra firm TOFU, pre-cubed
   2 cups CARROTS, sliced
   4 cups BROCCOLI florets, chopped
   1 cup EDAMAME or chopped GREEN BEANS
   1 8-ounce can WATERCHESTNUTS, sliced
   2 tablespoons CORNSTARCH
   Pinch of SALT
   1 tablespoon cooking OIL
BASMATI RICE, per serving
Optional Toppings: toasted sesame seeds, seaweed, or green onions

Directions

PREPARE SAUCE: In a small bowl, WHISK garlic, ginger root, pepper, salt, vegetable stock, soy sauce, cornstarch, and water. Let it sit so that the flavors blend.
PREPARE tofu
- If using prepackaged extra firm cubes, DRAIN water from the package. PAT dry with a paper towel. SPRINKLE with a pinch of salt.
- If using a block of extra firm tofu, DRAIN water from the package. Line a plate or baking sheet with paper towels. Place tofu on top of the paper towels and then cover with another layer of paper towels. PRESS gently to remove extra moisture. CUT tofu into 1-inch cubes. SPRINKLE with salt.
- In a large bowl, PLACE 2 tablespoons of cornstarch.
- ADD dried tofu cubes to cornstarch and roll them around until they are evenly coated.
- HEAT 1 tablespoon of oil in a wok (or large skillet) over medium heat. Roll oil around to make sure to coat bottom and sides.
- ADD coated tofu to wok and cook for 2 to 3 minutes until golden brown on one side. Do not stir for the first 2 minutes so that it can set.
- With a spatula, TURN and brown the tofu on the other side for another 2 to 3 minutes until it’s totally golden. STIR occasionally.
- TRANSFER the tofu to a plate lined with a paper towel and set aside.
PREPARE VEGGIES
- Return the wok to high HEAT until lightly smoking (add more oil if needed). ADD broccoli florets, carrots, edamame, and water chestnuts, STIR and TOSS veggies frequently. Veggies should be cooked but still firm (anywhere from 2 to 4 minutes should do it). Note: You can even use frozen mixed Asian vegetables, just follow directions on the package to cook.
- TRANSFER the veggies to a bowl and set aside.
COMBINE ALL INGREDIENTS
- Return the wok to high HEAT and ADD sauce mixture. STIR and COOK until sauce is boiling.
- ADD tofu and veggies to the wok and using a large spatula TURN to coat everything evenly. Season to taste.
SERVE over rice. Sprinkle with toasted sesame seeds, seaweed, or green onions.