I might not usually post about something so mundane as my favorite easy and healthy dinner, but this being Vegan MoFo, I thought I might as well share. Everyone knows how to make stir-fry, right? Well, I am particularly partial to mine, as I have a penchant for throwing in a zany variety of spices and flavors, which makes it come out differently delicious every time.
Carrie’s Weeknight Stir-Fry
Step 1: Drain and cube a package of firm or extra firm tofu. Brown tofu in a skillet coated with sesame oil. Brown for a loooooong time. This is crucial. People who say they don’t like tofu have not had it cooked properly. It needs to get golden and chewy on the outside and soft on the inside. So keep on cooking it, turning occasionally, until it’s good and brownified.
Step 2: Chop any variety of veggies you desire (organic and local, if you can get them). I particularly like bell peppers, mushrooms, broccoli, green beans, onions, cauliflower, and zucchini. It’s nice to get veggies of bright colors so the final dish looks pretty (and is super good for you). This is also a good time to experiment with unfamiliar Asian greens from the farmers market, like bok choy. Sauté until tender (but not too soft) in sesame oil. (If you don’t like all this sesame oil—it does have a strong flavor—use olive, vegetable, or canola, or non-stick spray.)
Step 2.5: Here’s the fun part! While cooking both the tofu and veggies, toss in dashes of any or all of the following: red pepper, black pepper, salt, chili powder, dried orange peel, lemon pepper, soy sauce, teriyaki sauce, curry paste, basil, oregano, and cumin. Or just about whatever the heck you have on hand. You can’t really go wrong here. The more spices the merrier!
Step 3: Combine tofu and veggies, dish up. If you’re fancy, use chopsticks. Oh and if you need some carbs (which I try to minimize) by all means steam up some rice or boil up some ramen or other nifty noodles.
Enjoy!
Overly flash-y photo taken by me the other night.
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