Stir-frying random ingredients is a simple way to cook an impressive meal without culinary skill or expertise. I lack all three, but I can still make a passable tofu stir-fry without setting something on fire.
The following recipe takes 10-30 minutes to prepare, depending on how many vegetables you use, and about 10 minutes to actually cook. Remember not to overcook the vegetables: they should be crunchy, not mushy.
Ingredients (choose several of these vegetables):
- 1 red, green, or yellow bell pepper
- 1 medium carrot (or a handful of baby carrots)
- 1 cup of snow peas
- 6 medium-sized mushrooms
- 2 celery stalks
- 1 small zucchini
- 1 small onion
- 5 ears of baby corn (canned)
- 1 broccoli stalk
- 1 cup of bean sprouts*
And add these:
- 1/2 pkg. firm or extra-firm tofu
- 2 tbsp. sesame oil (preferred), vegetable oil, or olive oil
- 1 tbsp. soy sauce
- 1 tbsp. orange juice
- Prepare the vegetables by washing them, removing any stems and seeds, and drying them lightly. Cut into approximately 3-centimetre long pieces, leaving the snow peas, baby corn, and bean sprouts whole.
- In a small bowl, whisk together soy sauce, orange juice, and 1 tbsp. oil. Pat tofu dry and cut into 2-cm cubes. Add to bowl. Ideally, let it marinate for several hours, but realistically, 30 seconds will do.
- Heat the remaining oil in a large frying pan over medium-high heat, remove the tofu from the marinade, and stir-fry for one to five minutes, according to taste. The tofu should feel slightly undercooked. Remove from frying pan and set aside.
- Add the onion, bell peppers, broccoli, and carrots. Stir-fry for about two minutes.
- Add the celery, mushrooms, and zucchini. Stir-fry for about two minutes.
- Add the snow peas, bean sprouts, and baby corn. Stir-fry for about one minute.
- Add the leftover soy sauce and orange juice; stir thoroughly.
- Add tofu; stir-fry for one minute.
- Serve warm.
*Note: Other things I have successfully added to a stir-fry include slivered almonds, pecans, red apples, lemon juice, red cabbage, green cabbage, ginger, and hearts of palm. I don’t suggest trying them all at once, however, and the same goes for these vegetables.