Mmmm….stir fry. Easy and delicious. Exactly what I was thinking when I wanted to introduce my toddler to tofu.
I make stir frys many ways, with whatever I have on hand, but this is a favorite – with ginger and sesame oil. Tofu is a very versatile ingredient, taking on the flavor of whatever you put with it, and it’s a great protein source. We don’t eat tofu often but this is one way that is great!
Around these parts, tofu is in the organic section of the produce. Get the firm or extra-firm kind.
If you don’t have fish sauce, that’s ok, leave it out. But it adds delicious flavor!
I use San-J gluten free sauces, it is amazing. We love the gluten free soy sauce even more than its regular cousin!
Serve with rice (sticky, short grain “sushi” rice if you can). Just lovely.
Gingered Tofu & Vegetable Stir-Fry
Yields about 4 2-cup servings.
- 1 block firm or extra-firm tofu
- 1 onion, sliced
- 1 bell pepper, sliced
- 2 carrots, peeled and sliced
- 2 cups smaller mushrooms, such as button or portabella, sliced if needed
- 2 green onions (scallions), white part only sliced
- 1 head baby bok choy, chopped
- 2 cloves garlic, minced
- 1/2 cup Gluten-Free soy sauce, plus more to taste (such as San-J)
- 3 tablespoons toasted sesame oil
- 2 teaspoons ginger (1 tablespoon if using fresh grated)
- 1 tablespoon rice wine vinegar
- 1 teaspoon red pepper flakes
- toasted sesame seeds for garnish, optional
- 1 teaspoon fish oil, optional
Drain tofu and place on a paper-towel line plate. Top with more paper towels and add a weight on top to help squeeze out the liquid. Set aside.
Chop onion, bell pepper, carrots and bok choy; add to a large bowl. Chop green onion and mushrooms and add to second smaller bowl. Set aside.
Return to the tofu. Dice into small, even sized piece and add to a zip top bag with 1/4 cup soy sauce, rice wine vinegar, and 1 teaspoon ginger. Toss to combine and refrigerate to marinate (you can do this step hours ahead for more flavor in the tofu).
Add two tablespoons sesame oil to a wok or large pan. Heat to medium with the minced garlic and red pepper flakes. Add the vegetables from the larger bowl (bok choy mix) and stir fry, stirring often, until bok choy wilts, about 5 minutes.
Return the vegetables to their bowl and pull out the tofu. Add another tablespoon sesame oil to the pan and brown tofu on all side, about 10 minutes on medium heat. Move tofu to a bowl.
Return bok choy mix to the pan, and add the second smaller bowl of mushrooms and green onion; stir fry about 3 minutes. Add back the tofu, top with 1/4 cup soy sauce plus more to taste, and teaspoon of fish oil if desired. Heat through.
Sprinkle with toasted sesame seeds and serve with sticky or stir fried rice. Enjoy!