Asparagus, Red Pepper, Mushroom, & Tofu stir fry
Ingredients
1 block of firm tofu – pressed to remove water* and diced
into bitesize pieces
1 bunch of asparagus – cut into about 1 ½ inch pieces
1 leg red pepper - deseeded
and cut into strips
12 oz package of mushrooms sliced (either shitake, or white)
4 tbl cornstarch
1 tbl of EVO Olive oil
1 tablespoon of sesame seeds
1 tablespoon of sesame oil
½ cup of vegetable broth
¼ cup of soy sauce
1 tbls of white wine vinegar (or rice wine vinegar)
1/2 tbl honey
1/2 tbl honey
½ tbl powdered ginger
Instructions
Sauce:
Combine the broth, soy sauce, rice wine vinegar, sesame oil, honey and ginger in a small bowl stir to combine.
Add 1 tbl of corn starch to the mixture and stir vigorously until the
cornstarch is combined with the liquid.
*press tofu
Cut the tofu into ¼ inch thick slabs. Layer the slabs into a colander and place a
small plate on top. Place something
fairly heavy on top of the plate. Let the tofu drain for several hours. They need to be almost completely drained of
water, as dry as you can get them.
Cut the tofu into cubes. Sprinkle 1 tbl of the cornstarch
over the tofu, then toss to evenly coat. Continue sprinkling and tossing until with
2 more tbl cornstarch. This is most
easily done with a small strainer, but can also be done by sprinkling with your
hands. After adding all the cornstarch, the tofu should be evenly coated with a
sticky, gummy layer of cornstarch.
Place a cast iron skillet (preferred) or other frying pan or
wok on medium high heat on the stovetop. Add the oil and let it heat up until a small droplet of
water sizzles in the oil. (just get your hand wet and shake it off over the
pan). Add the tofu in one layer in the
skillet. At first the tofu will stick to the pan (unless you're using a
nonstick skillet). Wait until the tofu releases from the pan before browning
the next side; the underside of the tofu should be golden-brown. Continue
frying until all sides are browned and crispy. Once the tofu is browned
on all sides transfer to a cooling rack (or plate).
Next a little more oil to the pan if needed and toss in the
red pepper. Add a few drops of sesame
oil. Stir frequently and sauté until
softened. Transfer to a plate.
Add the asparagus to the pan and stir fry until tender. Transfer to the plate with the peppers.
Add the mushrooms to the pan and stir fry until softened.
Add the tofu, asparagus and peppers to the pan.
Stir to combine ingredients.
Pour the sauce into the pan and stir. The sauce will thicken a bit continue stirring
while the sauce thickens. Reduce heat to
low and sprinkle with sesame seeds.
Server over brown rice, quinoa, of rice noodles.
