I know, I know, not everybody likes Tofu. I myself don't have a particular appetite for tofu. But every now and then, I like to use tofu in cooking just to get something different than usual. To most of us, tofu is intimidating! The thing is bland beyond imagination! And that's good. For all of us foodies out there, tofu is the best to cook with as we could use it as a blank canvas and paint any picture any which way we like! None of us likes to follow the recipe, just get the idea and make it our own! Tofu suits best to our whims!Tofu can nicely accommodate Indian spices as well, making it a very good substitute for paneer and chicken. And it is relatively cheap also. So friends, gear up for one easy recipe you would all like to try out. It is my easy tofu and veggie stir fry.
Tofu and Veggie Stir Fry
1 cup tofu, drained and cubed
1/2 cup each your choice of veggies(I used green pepper, asparagus, cabbage, red &orange peppers, snow peas, green onions, broccoli etc.)
Grated ginger and garlic to taste
Salt and pepper to taste
diced green chiles(hot!)
1 tbsp Sriracha sauce( I can never get tired of this stuff!)
1 tbsp hoisin sauce
1.5 cup veggie stalk
1 tbsp corn starch
Oil as required
Spray tofu cubes with salt, pepper and oil. Put them on a baking sheet, in a 400° F oven until the tofu is light brown.
Heat oil in a wok. Sauté ginger, garlic and green chilies till fragrant.
Now throw all your veggies in and stir fry on medium high heat till cabbage is crisp tender.
Toss tofu and salt and pepper and mix well.
Make a slurry using sauces, stalk and corn starch.
Add to the stir fry and cook until the sauce thickens.
Serve with Jasmine rice.