December 5, 2010 | Leave a Comment
I found this recipe on the New York Times website and converted it to be vegan by simply removing the fish sauce. It wasn’t missed! This is one of our staple recipes that we eat often. It is almost better the next day as the ginger, sesame oil and soy sauce have really worked their magic. Easy to cook with any combination of veggies that you like. We’ve made it with broccoli, bok choy, bell peppers, brussels sprouts, and carrots. Anything you like in a stir fry would be good in here.
Here’s the recipe:
15oz. extra firm tofu
2 broccoli crowns, chopped
1 bunch of bok choy, chopped
1 bell pepper, sliced or chopped
8 brussels sprouts
3 carrots, sliced
2 tablespoon soy sauce (tamari to be gluten free)
2 teaspoons toasted sesame oil
1 tablespoon minced garlic
1 tablespoon minced ginger
2 tablespoons peanut oil
4 cups cooked quinoa (2 cups uncooked)
Cut the tofu slices into 1/2-inch dice. Lightly steam vegetables (start with the broccoli, brussels sprouts and carrots, then add peppers and bok choy), remove from steam and set aside.
In a small bowl or measuring cup, combine the soy sauce and sesame oil. Combine the garlic and ginger in another small bowl. Have all the ingredients within easy reach of your pan.
Heat a large wok or steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Add the oil followed by the tofu. Reduce the heat to medium, and stir-fry one to two minutes until tofu begins to brown. Add the garlic and ginger, and stir-fry for no more than 10 seconds. Add the vegetables and stir-fry for one minute.
Add the quinoa and the soy sauce mixture. Stir-fry, scooping the ingredients up from the bottom of the wok, for about one minute until heated through and fragrant. Serve immediately.