Recipe #58 - Tofu Stir-Fry

_______________________________________________________________________________

My first tofu recipe courtesy of the great Martha Stewart.

Halve tofu block lengthwise; slice each half into 8 rectangles. Arrange on a paper towel-lined baking sheet; top with more paper towels and another baking sheet. Weight with canned goods or a skillet. Refrigerate overnight or at least 20 minutes. 

While waiting, cut up all the yummy veggies.

Transfer tofu to a shallow dish. In a bowl, whisk together soy sause, vinegar, and sesame oil with 1 tablespoon water; pour over tofu. Marinate 5 minutes (reserve marinade).

Heat canola oil in a 12-inch nonstick skillet over high heat. Cook tofu until golden, 1 to 2 minutes per side. Set tofu aside.

Stirring constantly, cook onions in skillet over high heat until browned, about 5 minutes. Add mushrooms; cook about 2 minutes. Add red bell pepper and bok choy stems; cook about 3 minutes. Add peas, and ginger; cook about 1 minute. Add marinade, cornstarch mixture, bok choy greens and tofu. Cook until heated through. Season with soy sauce as desired. Serve with limes. 

Cook's Note: The veggies and marinade can be prepared ahead. You can use 1 pound peeled, deveined shrimp instead of tofu; the cook times are the same.

Rating: 8
Time: 45 minutes
Serves: 4
Ingredients:
1 pound firm tofu
2 tablespoons reduces-sodium soy sauce, plus more for serving
1 tablespoon rice vinegar
1 teaspoon toasted sesame oil
2 small onions, cut into wedges
9 ounces button mushrooms, quartered
1 large red bell pepper, ribs and seeds removed, cut into 1-inch squares
1 1/4 pounds bok choy, cut into 1 1/2-inch pieces, stem and green pieces separated
1/4 pound snow peas, trimmed
5 paper-thin slices fresh ginger
1 teaspoon cornstarch dissolved in 2 teaspoons cold water
Lime wedges, for serving