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Stir Fry with Tofu

This is adapted from 150 Vegan Favorites by Solomon.  It called for noodles, but I just served it over rice.  It was very flavorful, something I somehow have trouble with in my typical throw-it-together stir fries.

Why did I put the veggies in at different times?  I have no idea.  Somehow it seemed that if the called-for peppers could take the extra heat, so could celery.  I’m just making this up with what’s in my fridge, sort of following the recipe.  Serves 4 over rice or noodles.

In a large wok, heat on medium-high:

  • 1 T peanut oil

Add and stir fry 5 min:

  • 1 T minced fresh ginger root
  • 2 cloves garlic, minced
  • mushrooms as desired (I used about 1/2 c of frozen mixed mushrooms, thawed, whole, and I added the liquid it made to the sauce below.  Recipe called for 8 oz white sliced)
  • veggies as desired (I used 1 sliced celery stalk.  Recipe called for 1 sliced red pepper)

Add and stir fry 3-4 min:

  • another veggie as desired (I used most of a medium bok choy, recipe called for 10-12 broccoli florets)
  • tofu (I used a full package, microwaved with soy sauce)

Add sauce and simmer 4 min:

  • 1/2 c vegetable broth
  • 1/4 c soy sauce
  • 1 T rice vinegar
  • 1 T sesame oil

Turn off heat and blend in:

  • 1-1/2 T peanut butter

I think the sauce could have used a bit of cornstarch or flour whisked in while cold in order to thicken it up, make it stick to things better.  Try 1 t flour to start, might need up to 1 T, or half as much cornstarch.  See tips for thickening gravy.  Alternatively, omit the broth – this worked fine.

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One Response to “Stir Fry with Tofu”

  1. […] and dinner sneaked up on me, so in about 25 minutes with what was lurking in the house I made Stir Fry Ginger Noodles with Tofu.  Since my mycophobiac husband was going to be partaking, I sauteed the mushrooms separately and […]

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