Recipe of the day-vegetable stir fry with tofu

So I decided I wanted to try something new tonight for dinner. My 16 month old loves tofu and vegetables so I thought this would be perfect for him.


Prep time: 16 minutes

Cook time: 18 minutes

Total time: 34 minutes

Ingredients:

• 12 oz tofu medium firmness
• 3-4 cloves garlic, minced 
• 1 tbsp finely chopped purple or white onion
• 1 medium carrot, sliced
• 1.5 to 2 cups broccoli florets
• 6-7 mushrooms, sliced 
• 1.5 to 2 cups bok choy or regular chopped green cabbage
• 1 red bell pepper, sliced
• 1 tbsp vegetable oil
• 3/4 cup unbleached white flour

Stir fry sauce: 

• 1/4 cup vegetable stock 
• 4 tbsp soy sauce
• 1 tbsp hoisin sauce
• 2 tbsp sweet chili sauce 
• 1 tsp white vinegar 
• 1 tbsp sherry or cooking sherry

Tofu marinade:

• 3 tbsp hoisin sauce
• 1 tbsp brown sugar

Preparation:

1. In a small mixing bowl, stir together the 'Tofu Marinade' until sugar dissolves. Slice tofu into 1 to 1.5-inch cubes or rectangles and add to the sauce, gently turning to saturate. Set in the refrigerator. Next, combine 'Stir-Fry Sauce' ingredients in a cup and set aside. Chop all your vegetables, keeping them in separate piles.
2. Distribute flour over a large dinner plate. Remove tofu from refrigerator and gently turn each piece in the flour. Let tofu remain sitting in the flour.
3. Heat a small to medium-size frying pan over high heat. Add 5-6 Tbsp. oil. When oil is hot, add the floured tofu cubes. Fry 1 minute, then turn tofu for 1 more minute or until medium-browned on both sides. Remove tofu from oil and set on paper towel to drain. Reduce heat to medium-low and continue frying until all tofu is cooked. Reserve fried tofu on a pan in a warm oven.
4. Heat a wok or large frying pan over high heat. Add 1 Tbsp. oil plus onion and garlic, and stir-fry 1 minute. Add carrot and celery + 2 Tbsp. of stir-fry sauce. Stir-fry 2 minutes.
5. Add broccoli and mushrooms. Stir-fry 2 minutes, adding more of the stir-fry sauce as you go.
6. Add bok choy (or cabbage), red pepper, and remaining stir-fry sauce, frying everything together until vegetables are cooked but still retain some crispness (2-3 minutes). Remove from heat and taste-test. If too salty or sweet for your taste, add a little lime or lemon juice. Add more soy sauce if not salty or flavorful enough. Some fresh-cut chili or chili flakes can be added for more spice.
7. To serve, transfer vegetables onto a serving plate or individual plates or bowls. Tip the pan to drizzle remaining sauce over, then top with the warm tofu. Serve with Thai jasmine rice and ENJOY!.