Thursday, June 21, 2012

Hot and Sour Tofu Stir-Fry

It was wonderful being back in my groove in the kitchen for this week's vegan Thursday.  I planned this stir-fry for dinner which had all the usual suspects in a tofu stir fry with garlic, fresh ginger, soy sauce and lemon juice in the marinade.  The unusual ingredient was a teaspoon of coriander seeds that were stir-fried in the hot oil for just seconds before the rest of the ingredients were added.  My husband couldn't quite figure out what the unique taste was.  The coriander seeds gave a slight floral taste to the rest of the stir-fry which was superb.  I'll definitely be making this again as well as adding a few coriander seeds to future stir-fries.


My menu for this Vegan Thursday:

Breakfast - Silk Milk with Fruit and Protein, Vegan Applesauce Muffin
Lunch - Southwestern Salad (I'll be posting this recipe in the near future)
Dinner - Hot & Sour Tofu Stir-Fry over Brown Rice



Hot and Sour Tofu Stir-Fry (4 Servings)

1-2 tablespoons canola oil
1 block firm tofu
1 medium red pepper
1 large carrot
4-5 cabbage leaves
1 teaspoon coriander seeds

Marinade Ingredients:
4 cloves garlic
1-inch piece fresh ginger, finely chopped
2 tomatoes, finely chopped or 2 teaspoons tomato puree
3 teaspoons soy sauce
juice of 1 lemon
1/2 cup orange juice
1/2 teaspoon red chili powder

Crush garlic with a broad knife and mix with remaining marinade ingredients.  Cut tofu into 1/2-inch pieces and put into a bowl with the marinade.  Refrigerate for five minutes to an hour.

Cut the carrots, peppers and cabbage into thin strips or matchsticks and put to one side.  Lift the tofu pieces out of the marinade (don't throw it away) and put them on a plate.

Add 1 tablespoon of the oil in a heavy frying pan or wok and heat until the oil begins to shimmer.  Add the coriander seeds and then the tofu pieces a few seconds later, then turn the heat down a little.  Stir the tofu pieces around gently and cook for about 2 minutes each side until they are starting to brown.  Lift the pieces out of the pan and return them to the plate.

Turn the heat back up to high and throw the vegetables into the pan.  Stir fry for 5 minutes then add the marinade and the tofu pieces.  Stir gently, cover the pan and turn down the heat.  Simmer for 5 more minutes and serve with brown rice or rice noodles.

Adapted from Meatless Monday Campaign, Inc.


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