Stir-Fry Recipes

Contents

• SZECHWAN-STYLE STIR FRY
• BROCCOLI AND TOFU IN SPICY ALMOND SAUCE
• SWEET & SOUR TOFU
• CRISP-FRIED TOFU AND GREENS

SZECHWAN-STYLE STIR FRY

Source:  Better Homes and Gardens (May 1991)
(made meatless by RFD)

Ingredients
1 lb. tofu, cubed
1/2 lb. snow peas
1/3 c. teriyaki sauce
3 T. Szechwan spicy stir-fry sauce
2 tsp. cornstarch
1 onion, chopped
3 c. chopped bok choy
2-3 T. cooking oil
1 c. broccoli florets
1 red bell pepper
1 7-oz. can straw mushrooms
1 14-oz. can baby corn

Instructions
Combine teriyaki, stir-fry sauce and cornstarch; set aside.  Cut bell
pepper in strips.  Cut snow peas and baby corn in half.  In wok stir-fry
onion & bok choy in 1 T. oil for 2 minutes.  Add broccoli & bell pepper; stir-fry 2 minutes.  Remove from w Stir-fry cubed tofu in 1 T. oil for
2 minutes; add more oil if necessary.  Stir sauce mixture and add to tofu;
cook until bubbly.  Add all vegetables; heat through.  Serve over hot rice.

BROCCOLI AND TOFU IN SPICY ALMOND SAUCE

Source:  The Enchanted Broccoli Forest

Ingredients
Sauce: 1/2 c. hot water
1/2 c. almond or peanut butter
1/4 c. cider vinegar
2 T. tamari sauce
2 T. blackstrap molasses
1/4 c. cayenne

Sauté:  1 lb. broccoli
2 tsp. ginger
4 cloves garlic
1 lb. tofu, cubed
2 c. onion, thinly sliced
1 c. chopped cashews
2-3 T. tamari sauce
2 minced scallions

Instructions
Sauce:  In small saucepan, whisk together almond butter and hot water
until you have a uniform mixture. Whisk in remaining sauce ingredients
and set aside.  Sauté: Stir-fry half the ginger and half the garlic in
1 T. oil.  Add tofu chunks, stir-fry for 5-8 minutes. Mix with sauce.
Wipe wok clean, sauté remaining ginger & garlic in 2 T. oil. Add onions
and fresh pepper, sauté for about 5 min. Add chopped broccoli, cashews
and tamari; stir-fry until broccoli is bright green. Toss sauté with
sauce, mixing in the minced scallions as you toss. Serve over rice. 

SWEET & SOUR TOFU

Source:  The Enchanted Broccoli Forest

Ingredients
1 lb. tofu
1/4 c. lemon juice
1/4 c. tamari sauce
6 T. water
1/4 c. tomato paste
2 T. honey
1 tsp. ginger
4 cloves of garlic
8 scallions, minced
1 green & 1 red bell pepper, sliced in strips
1 lb. mushrooms
1 c. toasted cashews

Instructions
Cut tofu into small cubes; set aside.  Combine lemon juice, tamari,
water, tomato paste, honey, ginger, and garlic; mix until well blended.
Add  tofu to this marinade, stir gently, and let marinate for several
hours (or overnight).  Stir-fry scallions, bell peppers, and mushrooms
in 2 tsp. of oil.  After several minutes, add tofu with all the
marinade.  Lower heat, continue to stir-fry until everything is hot
and bubbly.  Remove from heat and stir in cashews.  Serve over rice. 

CRISP-FRIED TOFU AND GREENS

Source:  The Moosewood Restaurant Kitchen Garden

Ingredients
2 cakes of tofu, frozen overnight and thawed
1/2 c. water or vegetable stock
1 tsp. cornstarch
1/2 c. cornmeal or cornstarch
Marinade:  1/3 c. soy sauce
1/4 c. rice vinegar
1 T. finely grated gingerroot
2 cloves garlic, minced or pressed
dash cayenne
Sauce:  3 T. soy sauce
1/4 c. dry sherry
2 tsp. rice vinegar
2 tsp. honey or brown sugar
Vegetables:  3 T. oil
3 cloves garlic, minced or pressed
1 c. thinly sliced onion
6 c. mix of coarsely chopped pak choi, chard, kale,
    nappa cabbage or 9 c. chopped spinach

Instructions
Gently squeeze as much liquid out of thawed tofu as possible.
Cut tofu crosswise into 1/2-inch thick slices, then diagonally,
to make 4 triangles.*  Combine marinade ingredients and mix well.
Arrange tofu triangles in one layer in a dish and cover with
marinade.  Allow to sit for at least 10 minutes to absorb the
flavors.  Prepare sauce mix by combining all ingredients in a
small bowl.  In a separate bowl mix the water or stock and the
1 tsp. cornstarch.  Dredge marinated tofu pieces in cornmeal or
cornstarch and fry over medium heat in 1/8 to 1/4 inch of oil,
for 3-4 minutes on each side.  Drain and keep warm in 200F oven.
Add leftover marinade to sauce mix.  Heat 3 T. oil in a wok.
Stir-fry garlic and onion until onion is tender.  Add greens and
continue stir-frying until just wilted but not mushy.  Add sauce
mix and cornstarch mix and stir-fry just until sauce is thickened.
Add reserved fried tofu.  Serve with rice.


								
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