Prepare to be amazed. Restaurant worthy dish right here! Stir fry is always good, but this stir fry is truly, in a word...amazing. That's really all I have for today. No angry rant about animal rights, no talk of the fact that my birthday is in less than one week (fingers crossed for a small, furry animal companion). Nope, just this awesome-sauce stir fry.
Well, I would like to add that I get unnecessarily excited about my birthday. It's my day to make whatever outrageously grotesque, over-the-top dessert I want. It has to be completely incongruous to a shocking degree. Oh yes, I go for the big leagues. Sometimes I even make more than one!
It's my day to pretty much just jam out to my own beat. Katie all day. Non-stop. That means cooking and grocery shopping (without being rushed), plants are usually involved, and of course most of the day is spent singing out regular everyday conversations to Todd (think New Girl style). And not wearing pants. Obviously. It's clearly the most glorious day of my year.
This stir fry is straight up amazing. Fresh veggies sauteed in a delicious and easy homemade stir fry sauce marry with baked tofu so golden brown that even the pickiest eaters will love this dish. If you're not vegan or even vegetarian, or hate tofu, or your partner hates tofu...I double-dog-dare you to try this recipe and tell me you didn't like it. Do it. You're going to love it! Trust me.
Amazing Vegan Stir Fry
Notes: Feel free to add sliced carrots or red pepper in your stir fry. I'm not partial to them in mine, but I know they are classic stir fry additions. Also, really try to find the vacuum packed tofu! If you can't then the kind that comes in the plastic bin can be used, but it will need to be pressed for 30 minutes prior to use. I ate this on it's own, but feel free to serve over rice, quinoa, couscous, or millet.
- 1 20 oz. package of vacuum packed extra firm tofu, cubed
- 1 Tbsp. sesame oil
- 1 cup broccoli florets, chopped
- 1 cup snow peas, halved on a diagonal
- 1 cup canned baby corn, diagonally sliced
- 1 cup asparagus, diagonally sliced
- 1/4 cup liquid amino acids or soy sauce
- 2 garlic cloves, minced
- 2 Tbsp. brown sugar
- 1 1/2 Tbsp. fresh ginger, minced
- 1 Tbsp. agave nectar or maple syrup
- 1 Tbsp. corn starch
- red pepper flakes
Preheat oven to 400 F. Dry off the tofu with a few paper towels then cube into bite size pieces. Coat a baking sheet with a nonstick cooking spray and evenly spread the tofu, so no pieces are overlapping.
Bake at 400 F for about 35 minutes until the tofu is dry and golden brown. Remove and turn off oven. Set aside until ready to use.
Meanwhile, prepare the veggies. In a large frying pan or wok, heat the sesame oil over medium-low. Then, add the veggies and saute for about 8 minutes over medium heat, stirring frequently.
While the veggies are sauteing, whisk together the sauce ingredients in a small bowl or pyrex measuring cup. Then, add to the veggies and stir well to coat. Continue to cook for about 5 minutes, then cover and cook for 3 more minutes or until the broccoli is tender. Add the baked tofu and stir well to combine.
Serve hot. This stir fry can be eaten alone as I did, or served over rice, quinoa, couscous, or millet.
Just chair dancing my little butt off while singing my little heart out to this song. Sing with me!
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German Word of The Day: Stir fry --> Gemüsepfanne (pronounced: gehmoozeup-fameh) Gemüse means vegetables and Pfanne means pan, cool huh?!
Good Deed of The Day: Have you heard about "soring" with regards to horses? It's where unscrupulous trainers deliberately inflict pain on the horses in order to exaggerate their high-stepping gait to gain unfair competitive advantage at horse shows. They use caustic chemicals, chains, hoof knives and grinders, sharp objects, weighted shoes, and other painful devices and techniques that make it hurt for the horse to step down. Sickening, huh? Let's put a stop to it. Sign the petition, here.
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