Asian Stir-Fried Tofu with Vegetables

This is another healthy dish that I like to make once or twice a week. I ordered the soy beans from Laura Farms so that I can make my own tofu because I do not live near an Asian market, and also it is fresher and healthier if we can grow things at home. Making homemade tofu sounds complicated to some cooks, but for me it is quite simple with a soy milk machine. I also grow my own bean sprouts at home. In the Asian world, stir-fried vegetables always need bean sprouts. However, whatever vegetables are on hand are still good. For the stir-fried vegetables dish, the more different kinds of vegetables that are used, the merrier the dish will be. I do not like to use firm tofu even though firm tofu makes it easy for stir-frying. My tofu is soft to medium firm. For this recipe, choose any tofu and vegetables that are appealing to the taste. The bean sprouts add to the natural sweetness of this dish and does not need to cook long, so throw them in at the last minute. This dish can be made as a gluten free dish using gluten free soy sauce.

Ingredients:
8 oz medium firm tofu, drained and cut into cubes
1 tbs soy sauce
1/4 tsp salt
1 tsp minced garlic
1 tsp minced fresh ginger
2 tbs peanut or canola oil
Vegetables:
2 cups frozen vegetables (Costco brand)
1/2 cup white onions, thickly sliced
1/2 cup white button mushrooms, sliced
1 stalk celery, sliced
2 asparagus, cut diagonally
1 cup bean sprouts
Sauce ingredients:
1/2 cup water
2 tbs soy sauce
1/4 tsp salt
1 tsp honey
1 tsp chili sauce or chili flakes
1/4 tsp black pepper
2 tbs cooking wine or Sherry
2 tbs lemon juice
2 tsp cornstarch

 Garnish with chopped green onions and basil

Directions:
Combine sauce ingredients in a bowl and set aside.
Bring a pot of water to boil and blanch vegetables (except the mushrooms and bean sprouts) for a couple of minutes and drain.

 

 

Heat wok over high heat and add oil. Stir in onions, ginger, and garlic. Cook until fragrant (about 1 minute).

Add tofu to wok in a thin layer and fry the tofu. Season the tofu with soy sauce and salt. Stir and cook until the tofu begins to brown.

Move tofu off to the side of the wok. Add mushrooms and cook until mushrooms wilt (about 2 minutes).

Add blanched vegetables and the sauce.

Mix well and bring to boil and cook until the sauce starts thickening.

 Season with more salt, if needed. Add bean sprouts and green onions and remove from heat.

Serve on a plate with cooked rice and sprinkle with julienned basil.