This is adapted from a Bon Appetit recipe from Jan 2011 – just noticed it’s from Melissa Clark – I’m a new fan of hers! I’m teaching myself to cook without meat and this way of making tofu was a hit with my carnist husband and older daughter.
toasted sesame oil
canola or peanut oil
about ¼ cup finely chopped green onion or shallot
2 – 4 tablespoons finely chopped garlic
1 – 2 tablespoons finely chopped peeled fresh ginger
Drain tofu and cut into bite sized cubes. Layer with paper towels on a plate and let stand while you prep the vegetables.
6 – 8 cups sliced vegetables, including:
celery stalks, sliced thin
broccoli stalks, peeled and sliced thin
cabbage, sliced thin
broccoli florets, bite sized
baby bok choy, outer leaves removed and sliced thin
kale or chard, stems removed and sliced thin
4 – 6 cups cooked brown rice
handful of toasted sesame seeds
In a small bowl, whisk together 2 tablespoons soy sauce, 2 teaspoons sesame oil and ½ teaspoon vinegar.
Pat top of tofu dry, then toss in a plastic bag (or a bowl) with enough cornstarch to coat on all sides.
Pour about ½ inch of canola or peanut oil in a wok, swirl in about a tablespoon of seasame oil and heat until its very hot without smoking. Fry tofu cubes in two batches, until golden and crispy on all sides. Drain on paper towels, and then reserve on a plate and brush with the soy sauce mixture.
Once all of the tofu is cooked, pour off all but about a tablespoon of the oil, add another tablespoon of sesame oil and reheat wok to medium high. Add the onions, garlic and ginger and cook until fragrant, about 30 seconds. Add another couple tablespoons of soy sauce and about a tablespoon of vinegar, then add the more dense vegetables (carrots, celery, broccoli stalks) and stir fry for a couple minutes. Add broccoli florets and/or cabbage, stir fry a few more minutes. Add bok choy and/or greens (in batches if necessary) and stir fry a few more minutes. If broccoli is not cooked enough, turn heat down and steam by covering with a lid for a few more minutes. Then, add tofu to skillet and gently toss in.
Serve on a platter over brown rice, and sprinkle with sesame seeds.
PRINTABLE VERSION HERE: CRISPY BROCCOLI & VEG STIR FRY