Paper and Ink Imaginings

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Tofu and Veggie Stir Fry

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So, Friday was a really busy day for me – nothing wrong this week (no ER visit!), just errands to run, laundry to do, Offspring1 to fetch from college (spring break begins). I didn’t get to my craft table at all. SIGH.

While I was prepping dinner (Tofu & Veggie Stir Fry), I thought ahead enough to take photos along the way. How about a recipe today?

Last year at college, Offspring1 discovered tofu. I had never served tofu at home, it is not my favorite thing (texture issue for me). Offspring2 and Offspring3 agreed to give it a try if I would add it to some stir fried vegetables.

The first time I made it, I sliced a block of tofu and marinated it in Kikkoman Teriyaki Marinade & Sauce and tried to cook it in the wok. It fell apart in the heat. Still edible, but messy to look at. Everyone liked it enough for me to try again. The next time I made it, I baked the tofu after the marination step, and served it side by side with the vegetables at the table. Prettier than the first time, but still lacking. The third time I made it, I baked the tofu, and added it to the vegetables in the wok at the very end, after the sauce had thickened a little. BINGO – a hit!

stirfry condiments

stirfry veggies

I used 2 pounds of cubed extra firm tofu. I drained the tofu in a colander, put it in a ziploc bag with some Kikkoman Teriyaki Marinade & Sauce (maybe 3/4 cup – I didn’t measure), and left it in the fridge for about 4 hours. I baked it in the oven for about 40 minutes at 350 degrees F.

baked tofu

(I had 2 9×13 inch baking dishes with a single layer of tofu cubes)

I stir fried the vegetables individually, frying a little ginger before each vegetable (remove the ginger from the wok before adding the vegetable). When done with the vegetables, I reheated the wok, added 1/2 cup of water and 1 can of chicken broth. (put water in first, so you don’t vaporize the broth!) As it started to boil, I added a little roux (butter/flour mix) to thicken the liquid. Then I dumped the cooked veggies back in, and added the baked tofu.

stirfry in wok

There is a pot of white rice just off camera. Five of us (all adult size) ate from this, and there is about one serving left for someone to heat up for lunch tomorrow. And, yes, I know, between the chicken broth and the Kikkoman’s Teriyaki Marinade and Sauce, the meal is a sodium nightmare. We don’t eat it weekly.

stirfry on table

Have a great Saturday!

2 thoughts on “Tofu and Veggie Stir Fry

  1. Thanks for the recipe this morning. Can I add this link to a Buzz update I am working on and send it out? We have a few vegetarian friends out there that might enjoy it.

    Sent from Irene

    Grandmom with DCC http://www.drinkingcoldcoffee.com A site for Every Mom