Saturday, November 13, 2010


I realize most everyone probably knows how to throw a stir-fry together, but I figure if Sandra Lee has an entire show that instructs people on how to make things like nachos, maybe a stir-fry is blog worthy. At least in my little world.

Graham really loves all the veggies and the tofu. And he sounds super cute when he says it. I like to bake my tofu before putting it in with everything else. If there's time, it really helps to press the tofu before putting it in the marinade. I usually just wrap it in a dish towel, put it between two plates, and set a jar of spaghetti sauce on the top plate for a while. Then I cube it up and toss it with a tablespoon or so of canola oil, 11/2 to 2 tablespoons of low-sodium soy sauce and a clove of minced garlic. Sometimes I'll throw some Chinese five spice or rice wine vinegar in here, too. Then I pour it all into a lightly oiled glass baking dish (something about baking it in glass gives it the best texture), and bake it in in the oven at 400 for 25 minutes.

While the tofu bakes, I mince up fresh ginger (about 1 Tbsp), more garlic (about 1 Tbsp), and chop 3 or 4 scallions. It's also a great time to chop up the fresh veggies...unless I'm cheating and using frozen. Which does happen on occasion (or often). I just a bought a big bag of 'stir-fry' veggies from Costco. They're pretty good, with broccoli, red peppers, water chestnuts, whole shitake caps, green beans, peas, a little bit of everything. On a side note, I was buying huge bags of organic veggies from Costco until I realized a lot of them said, "Product of China". Maybe veggies from China are just fine, but to me it seems to semi-defeat the purpose of buying organic if they're flying the stuff in all the way from China! Now, if I'm buying frozen, I always double check to make sure the veggies at least come from the good ol' U.S. of A. For the stir-fry:
heat up wok or skillet
add some canola and sesame oil to pan until hot
add the garlic and ginger and stir quickly about 10 seconds, add white parts of scallions and stir, then green parts
add veggies (fresh is better because frozen totally kills the heat, plus they taste better from your local farmer) and stir until hot
Add the sauce that's been mixed in a bowl or cup:
1/3 cup broth
a little corn starch if you like it thick (I use a little less than a tsp)
couple Tablespoons Tamari or Soy Sauce
couple teaspoons honey
Sriracha or Chile Paste (I skip this since the littlest Graham came along and just put it on the table)
Let that get bubbly and thick and add the tofu and a handful of cashews. I served it over brown rice. It was minute brown rice, but at least it wasn't frozen like a few posts ago. I still can't believe I bought frozen rice. Maybe I'll have a show that airs right after Sandra Lee's before too long! But, I can almost guarantee I will not dress to match my kitchen and I will never ever make an ice cream baked potato.

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