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Recipe: Stir Fry

September 09



Okay happy people, I’m keeping a theme going here. THEME.

Total prep time from gathering ingredients in the kitchen to eating – 25-30 mins.

Portions – 1 to 2 (2? haha. you’re tiny.)


Hardware:

  • One medium (9″) pan
  • One large (12″+) pan
  • One pot
  • Sharp-ish knife
  • Cutting board/surface
  • Tupperware or large bowl for mixing
  • Small bowl for mixing liquids
  • Wooden spoon

Food:

  • One pack (454g/1lb) firm tofu
  • Noodles of choice (for me – soba or udon!)
  • All-purpose flour
  • Nutritional Yeast (most larger grocery stores have it)
  • Garlic (two bits of it)
  • Ginger (a piece the size of your thumb)
  • Bit of sugar
  • Chili garlic sauce (one teaspoon)
  • Red wine vinegar (a splash of the stuff)
  • Soy sauce (a couple of tablespoons – or half a dozen packets)
  • Water (the tap stuff)
  • Veggies of choice (I often use only carrots) (SHUT UP, I like it that way. Ugh.)
  • Corn starch
  • Ground pepper
  • Oil (canola or peanut)

Sauce:

Chop up the garlic and ginger, I do it pretty much as fine as possible. Put in a dash of cooking oil in the small pan, medium heat. Toss in that stuff, but don’t let it sizzle too loud, you don’t want the garlic changing colour. Take a small bowl (alternatively you can put this stuff straight into the pan, but this helps me get proportions). I use a bowl a little larger than my fist. I fill it up 2/3 with water, then toss in the soy sauce, put in a splash of red wine vinegar, a couple of pinches of sugar (more if you want it sweeter), chili garlic sauce. Toss it in the pan. For me, when it simmers, I add my carrots (I like them soft) and let it go on medium-low heat, as long as it continues to simmer. At this point I start to prepare the tofu.

After the tofu is sizzling, I put in a tablespoon or so of corn starch and add about the same quantity of cold water in a little bowl (if you put the cornstarch right into the hot pan it’ll clump up). I let it dissolve, then put it into the pan. If you want it thicker, add more water/cornstarch mixture. You’re done, mofo.

Tofu:

Open the pack, drain, cut into small (1cmx1cm) cubes. Take a large Tupperware container or large metal cooking bowl (if bowl -at least three times the size of the tofu). Toss in about 2 tablespoons of yeast and 2 tablespoons of flour, one teaspoon of pepper. Shake the whole thing about until you’ve coated the tofu as well as possible.

Heat up the large pan, put in a couple tablespoons of cooking oil and toss in the tofu on medium-high heat (sizzling good, burning bad). I let it go for a while tossing them about now and then, until they’re golden brown (the cubes) and dry.

Noodles:

Seriously?

Finale:

Put in the contents of the sauce in with the tofu, stir up (CLEAN THE FIRST PAN. Punk). Noodles can be put in the eating bowl, slap the stir fry on top and you are DONE. Now go and enjoy that bad boy.

 

Posted by on September 9, 2010 in Vegetarian

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