- I prefer brown or Jasmine rice and cook with low-sodium vegetable broth rather than water. Remember, rice expands greatly during cooking; one cup of dry rice is more than enough for The Husband and I.
- Cook rice according to package instructions. I omit salt and added fat that some packages recommend.
- 1 package (16 oz) extra-firm tofu
- 1/2 cup apple cider or rice vinegar (or combination of the two)
- 2 tbsp low-sodium soy sauce
- Ginger: either 1 tbsp of ginger paste or a hunk of ginger root (2-3″), peeled and sliced
- Optional: 2 tsp of liquid smoke; highly recommended
- Preheat oven to 350°F and grab a 13″x9″ glass baking dish.
- Drain tofu and give the brick a squeeze to rid it of excess water. Slice into 6-8 pieces (no thicker than 1/2 inch). Can leave the slices this size, but I prefer to halve these or even cube them. Place in baking dish in an even layer. If using ginger root, add slices to the dish.
- Mix vinegar(s), soy sauce, ginger paste (if using) and liquid smoke (if using) well. Spoon over tofu and give a light toss.
- Bake for 30 minutes, flip/toss and bake for 30 minutes more. Discard ginger root slices before serving.
- 1 cup of sliced mushrooms; stems removed, washed and thoroughly dried. Any variety of mushroom should be fine; I tend to use Buttons because I’m not a huge fan of mushrooms in general
- 2-3 carrots; diced small
- 1 cup broccoli florets; if using frozen, bring to room temperature before using
- 1 cup shelled edamame (soy beans); usually sold frozen, bring to room temperature before using
- 1 large bell pepper; diced small
- 2-3 small (or 1-2 large) yellow squash; sliced into half-moons
- 2+ garlic cloves; minced
- 2+ shallots; minced
- 2 bunches baby bok choy (multiple spellings); pull apart, wash, trim stems, rough chop or tear leaves
- 1 cup mung bean sprouts
- Vegetable or canola oil
- Sesame oil
- Sesame seeds
- 1 bunch scallions; thinly sliced
- Low-sodium soy sauce
- Optional: bamboo shoots and water chestnuts. I don’t use these in my stir-fries because I think they’re gross, but to each their own.
- Optional: fresh baby corn. Usually comes in a jar and very disgusting. Use fresh if you can find it or not at all.
all of your veggies prepped/chopped; stir-fry cooks fast.
As you’re chopping, try keeping everything
a similar size/thickness so they will cook evenly.
- Over high heat, pour just enough vegetable or canola oil to coat your wok or largest skillet you own.
- When oil starts to smoke, add shallots and bell pepper. Cook for 2-3 minutes, stirring frequently.
- Add the remaining vegetables, except garlic and cook until the bok choy has wilted (just a few minutes), stirring frequently.
- Add garlic and cook for another minute, stirring frequently. Remove from heat.
- Serve stir-fry and tofu over rice. Drizzle with sesame oil and soy sauce, if desired. Garnish with scallions and sesame seeds.
|Bowl, chopsticks, tea cup and soy sauce decanter are souvenirs from Tokyo.|