Vegetable Tofu Stirfry

May 13, 2013

I get asked often about tofu. I hear comments about how people have tried tofu and had it fail dismally, that is was tasteless, or mushy. So here is my version of tofu - it is flavourful, and cripsy on the outside, tender on the inside.

Vegetable Tofu Stirfry

Vegetable_tofu_stirfry

(serves 4 adults)

2 nests Vermicelli bean or rice noodles
Water enough to cover noodles

1 block Sol Cuisine Artisan organic firm tofu, cut into 2cm cubes
2 cloves garlic, minced
1 inch fresh ginger, minced
1/4 cup Bragg's
1 Tbsp sesame oil
Juice of 1 1/2 lemons
1 Tbsp coconut oil

8 cups of vegetables (I used cauliflower cut into florets, carrots sliced on a diagonal, broccoli cut into florets, zucchini and celery sliced on a diagonal)
1 Tbsp coconut oil
1/8 cup raw sesame seeds
1/8 cup raw almonds

Boil water in a kettle. Place noodles into a big bowl, pour boiling water over to cover and let sit until tender. Drain.
Combine tofu, garlic, ginger, braggs, sesame oil and lemon. Stir well, to coat, allow to marinate for at least 30 minutes. Heat coconut oil in pan (cast iron frying pan works the best), strain tofu and add to pan. Retain marinade for stirfry. When crispy turn cubes, turn again until each side is crispy.
Heat coconut oil in a wok or large pan over high heat. Put harder vegetables (e.g. Cauliflower and carrots) into to pan first and stir frequently. Next, place the softer vegetables (broccoli, zucchini and celery) and stir frequently. When slightly tender, pour retained marinade over.
In a dry frying pan, toast sesame seeds and then almonds.
Serve vegetables and tofu over noodles, sprinkle with sesame seeds and almonds. 


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