Marinated tofu stir-fry
This has been a favorite in our household for decades. You can add whatever veggies you like; this is just an example of my most recent foray into this recipe. Adapted from The Enchanted Broccoli Forest.
Marinated tofu stir-fry
Press out the water from one cake of firm tofu: sandwich between two plates and put something heavy on top for about an hour. Chop into cubes.
Put the tofu cubes in a large bowl and cover with 1 1/2 cup orange juice, 1/2 cup apple cider vinegar, and 1/4 cup shoyu. Add 3-5 cloves crushed garlic & grated ginger to taste. Cover and refrigerate overnight.
Rinse 1 1/2 cups rice (I used brown basmati) and cook.
Prepare veggies:
Once the tofu is evenly browned, add the onions and carrots. Stir and cook until the onions are opaque and the carrots soften. Add 3-4 cloves crushed garlic. Add the mushrooms and snap peas. Stir and cook until the mushrooms express their liquid. Mix in the cooked rice and pour the marinade on top. Cook until most of the liquid is absorbed, stirring occasionally.
Serve and top with chopped scallions.
If you like more salt, sprinkle shoyu, fish sauce, or seaweed gomasio to taste. I am not a fan of salt; if you are, you may want to up the shoyu in the original marinade by as much as 2x.
Marinated tofu stir-fry
Press out the water from one cake of firm tofu: sandwich between two plates and put something heavy on top for about an hour. Chop into cubes.
Put the tofu cubes in a large bowl and cover with 1 1/2 cup orange juice, 1/2 cup apple cider vinegar, and 1/4 cup shoyu. Add 3-5 cloves crushed garlic & grated ginger to taste. Cover and refrigerate overnight.
Rinse 1 1/2 cups rice (I used brown basmati) and cook.
Prepare veggies:
- 2 medium carrots chopped into coins
- 1/4 large sweet onion, chopped however you like
- 2 large handful shiitake mushrooms, chopped if you prefer
- 1 pint sugar snap peas
Once the tofu is evenly browned, add the onions and carrots. Stir and cook until the onions are opaque and the carrots soften. Add 3-4 cloves crushed garlic. Add the mushrooms and snap peas. Stir and cook until the mushrooms express their liquid. Mix in the cooked rice and pour the marinade on top. Cook until most of the liquid is absorbed, stirring occasionally.
Serve and top with chopped scallions.
If you like more salt, sprinkle shoyu, fish sauce, or seaweed gomasio to taste. I am not a fan of salt; if you are, you may want to up the shoyu in the original marinade by as much as 2x.