We do stir fry fairly frequently. I try to press several packages of tofu on the weekend and start to marinade at least one for a stir fry dish. I tend to make a similar sauce each time (orange juice, soy sauce, rice wine vinegar, peanut flour). I know there is so much more to stir fry than what I tend to do though.
I decided I wanted to do something a little different, something with more flavor. We had a few oranges on hand and a large knob of ginger. You see orange and ginger used fairly frequently in Asian cooking - or I've noticed it on menus at least. So, here's my take on a Ginger Orange Tofu Stir Fry.
Ginger Orange Tofu Stir Fry
Ingredients:
1 package tofu, pressed
Soy sauce, to taste and consistency (can also use Bragg's Amino Acids or a combo of the two)
Orange juice, to taste and consistency (I probably used about 3/8 cup)
2 tbsp rice wine vinegar
2-3 tbsp agave nectar (could also use honey or brown sugar)
Crushed pepper flakes, to taste
1/4 tsp sesame oil
2 tsp tapioca starch (could also use arrowroot or corn starch)
Zest of one orange
Freshly grated ginger (I used quite a bit)
1-2 tbsp minced garlic
1/2 cup cashews, chopped
1 tbsp coconut oil
1 head of broccoli, chopped
2-3 carrots, chopped
Directions:
Combine soy sauce, orange juice, rice wine vinegar, agave nectar, pepper flakes, sesame oil, ginger, garlic, orange zest. Mix well then stir in tapioca starch. (Note: you will want close to a cup of marinade so adjust liquids accordingly).
Cut tofu in half and again lengthwise so that you have four pieces. Place in a plastic bag or deep dish and cover with marinade. Allow to marinate at least one hour, overnight is preferred.
Once done, remove from marinade (reserving the liquid) and bake at 425 for approximately 20 minutes, flip and continue to bake an additional 15-20 minutes, or until golden and firm. Remove and allow to cool before cubing.
Heat up your wok or non-stick pan and melt in the coconut oil. Add in your carrots and allow to cook for approximately 5-8 minutes. Toss in your tofu and cook a few minutes before adding in the broccoli and marinade.
Allow to cook until broccoli is just done then toss in your cashews. Serve over rice or noodles.
This smelled so fragrant from the oranges, the ginger, and the coconut oil. It's definitely a recipe I will use again, and certainly trumps any of the jarred sauces I used to spend money on. What's great about making your own sauces vs buying pre-made sauces is that you can adjust your flavors and save money of course. I like heat, so I added in more chili pepper flakes. You might prefer slightly sweeter, so you could easily adjust the sweet balance to your liking.
Do you get creative with stir fry dishes? What's your favorite flavor combo?
I decided I wanted to do something a little different, something with more flavor. We had a few oranges on hand and a large knob of ginger. You see orange and ginger used fairly frequently in Asian cooking - or I've noticed it on menus at least. So, here's my take on a Ginger Orange Tofu Stir Fry.
Ginger Orange Tofu Stir Fry
Ingredients:
1 package tofu, pressed
Soy sauce, to taste and consistency (can also use Bragg's Amino Acids or a combo of the two)
Orange juice, to taste and consistency (I probably used about 3/8 cup)
2 tbsp rice wine vinegar
2-3 tbsp agave nectar (could also use honey or brown sugar)
Crushed pepper flakes, to taste
1/4 tsp sesame oil
2 tsp tapioca starch (could also use arrowroot or corn starch)
Zest of one orange
Freshly grated ginger (I used quite a bit)
1-2 tbsp minced garlic
1/2 cup cashews, chopped
1 tbsp coconut oil
1 head of broccoli, chopped
2-3 carrots, chopped
Directions:
Combine soy sauce, orange juice, rice wine vinegar, agave nectar, pepper flakes, sesame oil, ginger, garlic, orange zest. Mix well then stir in tapioca starch. (Note: you will want close to a cup of marinade so adjust liquids accordingly).
Cut tofu in half and again lengthwise so that you have four pieces. Place in a plastic bag or deep dish and cover with marinade. Allow to marinate at least one hour, overnight is preferred.
Once done, remove from marinade (reserving the liquid) and bake at 425 for approximately 20 minutes, flip and continue to bake an additional 15-20 minutes, or until golden and firm. Remove and allow to cool before cubing.
Heat up your wok or non-stick pan and melt in the coconut oil. Add in your carrots and allow to cook for approximately 5-8 minutes. Toss in your tofu and cook a few minutes before adding in the broccoli and marinade.
Allow to cook until broccoli is just done then toss in your cashews. Serve over rice or noodles.
This smelled so fragrant from the oranges, the ginger, and the coconut oil. It's definitely a recipe I will use again, and certainly trumps any of the jarred sauces I used to spend money on. What's great about making your own sauces vs buying pre-made sauces is that you can adjust your flavors and save money of course. I like heat, so I added in more chili pepper flakes. You might prefer slightly sweeter, so you could easily adjust the sweet balance to your liking.
Do you get creative with stir fry dishes? What's your favorite flavor combo?
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