Vegetable and Tofu Stir Fry
This quick and easy stir-fry will surely become a new family favorite. Crispy veggies pair nicely with textured tofu for a light, yet filling, Chinese meal.
Thickener for Sauce
Combine thickener ingredients in a small bowl and set aside. In another small bowl, mix together the soy sauce and brown sugar and set aside as well.
Heat 1 tablespoon of the oil in a wok over medium-high heat. Add ginger and garlic, and sauté until aromas are released, about 20 seconds. Carefully scoop out the aromatics with a wooden spoon and set aside—do not discard.
Add remaining oil to wok then add the vegetables in stages to preserve their texture. Add the onions, celery, carrots, and bell peppers. Stir fry until vegetables are brighter in color but still very crisp. About 30-60 seconds. Then add the broccoli and mushrooms and stir fry about 30 seconds. Add the garlic and ginger back to the wok and mix thoroughly.
Push the ingredients to the side of the wok and create a well in the center. Add the sauce and bring to a gentle boil.
Add the tofu to the sauce in the center and coat thoroughly. Mix all ingredients together and once again create a well in the center. The sauce should gather in the center and to this you will add your cornstarch and water thickener. Bring back to a boil and mix thoroughly with other ingredients.
Toss in nuts, if using. Stir fry is ready when sauce has thickened slightly.
Serve stir fried vegetables over steamed white rice, then garnish with toasted sesame seeds and optional sesame oil.
You can chop or julienned the veggies. Julienned veggies creates a beautiful dish, but chopped is somewhat easier to prepare.
*If using a garlic press, don’t pack the garlic too tightly in the spoon as pressed garlic yields more than minced garlic.
*We used black sesame seeds because we had them in the pantry. Toasted sesame seeds add a little more flavor, but the black sesame seeds garnished the dish nicely.