Never liked tofu? Well, today I hope to change your mind with my tofu vegetable stir fry...... For some time I've been meaning to do this post but as usual other recipes get in the way and I forget. But, I have some readers who don't forget and always remind me that I didn't do the recipe as yet.....Say hello to Mrs Vidya Champatsingh-Ali..... Because of her perseverance, you all have a really tasty tofu vegetable stir fry that you can wow your friends and family.
From the start I didn't want to do a tofu dish because we don't really buy tofu...(who wants to eat something that tastes like cardboard anyway I thought lol) but eventually, while shopping one day, I decided to buy a box and try it out. I was totally in the deep end when it comes to this ingredient since it was something new to the palate and my repetoire as well. So, I did my research then did my personalisation and interpretation of what I believe the dish should taste like according to my trini tongue.
As I was experimenting there was a bit of a learning curve I had to undergo but you won't have to go through the same..... I learnt that there are different types of tofu and depending on the dish you're going to prepare you choose the particular type. There are many types that I encountered online but locally, at least where I shop, I saw only two types: soft and firm. For this dish we'll be using the firm tofu. It's easier to work with for a beginner, and would not melt away to pap when you're finished cooking; yeah, I've been there lol 🙂
With that in mind here are some tips.
Handle tofu carefully: Even though it may say firm on the packaging tofu can still break up while you're handling it.
Add your own taste: Tofu, to me, is like a blank canvas. You have to add your own seasoning and twist it to your will.
Marinate your tofu: Leave it a while and let the seasoning or marinade do its job. Do something else in the kitchen or just go watch a comedy on TV while you wait.......
Anyway, without further ado, here's my interpretation of how I believe tofu should taste in a stir fry dish. Enjoy tofu vegetable stir fry!
TOFU VEGETABLE STIR FRY
1 tablespoon soy sauce
1 tablespoon rice cooking wine or rum (vat 19)
½ tablespoon salt
½ tablespoon sugar
1 lb firm tofu, cubed
1 cup broccoli, chopped
1 medium sweet pepper, sliced
1 small tin mushrooms (184g), drained
2 tablespoon cornstarch + 3 tablespoon water (cornstarch mixture)
1 med onion, sliced thinly
2 pimento peppers, sliced thinly
1 tablespoon ginger, grated
2 tbsp. oil + oil for frying
1 teaspoon soy sauce
a few drops sesame oil
salt to taste
Add cornstarch mixture, soy sauce and a few drops of sesame oil.
Toss carefully . Adjust salt to taste. Serve hot.
Anyhow, today I won't stay long since there are more recipes to post, so stay tuned. Special thanks to Mrs Champatsingh-Ali again for reminding me about the tofu recipe.
Ah gone 🙂
Tofu Vegetable Stir Fry
- 1 tablespoon soy sauce
- 1 tablespoon rice cooking wine or rum vat 19
- ½ tablespoon salt
- ½ tablespoon sugar
- 1 lb firm tofu cubed
- 1 cup broccoli chopped
- 1 medium sweet pepper sliced
- 1 small tin mushrooms 184g, drained
- 2 tablespoon cornstarch + 3 tablespoon water cornstarch mixture
- 1 med onion sliced thinly
- 2 pimento peppers sliced thinly
- 1 tablespoon ginger grated
- 2 tbsp. oil + oil for frying
- 1 teaspoon soy sauce
- a few drops sesame oil
- salt to taste
- Boil the noodles and set aside.
- Cut the tofu into cubes. Cover and soak for 20 minutes in the soy sauce, rice cooking wine, salt and sugar marinade.
- Fry until golden brown and drain on paper towels.
- Heat 2 tablespoon oil and saute the ginger and onion.
- Add the broccoli, sweet pepper and pimento peppers then the mushrooms. Stir for 2 minutes.
- Add the tofu then the noodles. Stir carefully.
- Add cornstarch mixture, soy sauce and a few drops of sesame oil.
- Toss carefully . Adjust salt to taste. Serve hot.