Tofu & Vegetable Stir-Fry

I love tofu and eat it often. My favorite brand is Pulmuone. I don’t eat tofu because it’s healthy and packed with protein (though it doesn’t hurt).  I eat it because I love its taste, texture and versatility.  Sometimes, I just slice it up; lightly brown it in a frypan; drizzle a little sesame oil, and enjoy it with white rice and roasted laver (seaweed) – sort of in the style of a deconstructed maki roll.

Today I was craving tofu and recalled a stir-fry recipe my girlfriend found in One Pot of the Day cookbook (by Williams-Sonoma).  This is the same cookbook from which I posted a quick and easy low-calorie version of chicken parmesan.  I can’t say enough about this cookbook as the recipes are easy and delicious, incorporating simple and attainable ingredients.

On tap for lunch was Vegetable Stir-Fry with Tofu (from One Pot of the Day) – a dish I’ve made several times and have tweaked along the way. This stir-fry is simple with its main ingredients being tofu, napa cabbage and carrots.  However, the spices (hoisin, five-spice powder, garlic and ginger) bring the main ingredients to life, resulting in a dish full of delicious complex flavors.  If you want to add a spicy kick, I encourage you to add a dollop of chili garlic sauce before serving.  (If you are interested in a spicy tofu dish with pork, check out my Mapo Tofu post.)

Here is my adaptation of Vegetable Stir-Fry with Tofu from One Pot of the Day.  Feel free to add additional vegetables. The original recipe includes red bell pepper and sliced onions, but I omitted them.  Enjoy!

Tofu & Vegetable Stir-Fry (Serves 4; 20 minutes prep time; 20 minutes cook time)

Ingredients:

• One container (approx. 18 ounces) firm tofu
• Kosher salt to taste

• 1 to 2 tablespoons canola oil, total

• 1 head or 12-14 large leaves napa cabbage (about 4 cups when cored and chopped)

• 3 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 1 carrot, grated (or julienned or sliced crosswise on the diagonal)
• Kosher salt and pepper to taste

• 2 scallions, sliced diagonally
• 1/4 teaspoon Chinese five-spice powder
• 3-4 tablespoons chicken or vegetable broth

• 3 tablespoons hoisin sauce
• 1 teaspoon soy sauce
• 1 teaspoon chili oil

• Sesame oil, to taste
• Chili garlic sauce (optional), to taste

• Prepared rice (white or brown) or quinoa

Cooking Directions:

1. Prep the tofu:  Slice the tofu into cubes or rectangular pieces and lay out onto a cutting board lined with paper towel.  Top the tofu with paper towels and press down gently to absorb additional water. Remove the paper towels and lightly season the tofu with kosher salt.  
2. Prep the Napa cabbage:  Pull the leaves apart from the stem; rinse; and  drain.  Using a knife, core and discard the rib.  Roughly chop the remaining soft leaves and set aside. 
3. Heat a large non-stick pan over medium-high heat and add 2 teaspoons canola oil. Add the tofu and cook 3 to 4 minutes per side until golden.  Transfer the tofu to a plate.
4. Return the pan (or switch to a wok) over high-medium heat and add 2 teaspoons canola oil.  Add the garlic, ginger and carrots and stir-fry for 1-2 minutes.  Season with salt and pepper and transfer the carrot mixture to the tofu plate.
5. Return the pan/wok over high-medium heat and add 2 teaspoons canola oil.  Add the napa cabbage and scallions and stir-fry for 1 to 2 minutes.  Add the five-spice powder and broth and stir-fry for 3 to 4 minutes.  Add the hoisin, soy sauce and chile oil and continue to stir-fry for another 2 to 3 minutes.   
6. Add the tofu and carrot mixture to the cabbage mixture in the pan/wok and fold all of the ingredients together, fully incorporating all of the ingredients (taking care not to break up the tofu) until the liquid has evaporated, about 2 to 3 minutes.  
7. Transfer onto a platter or individual plates.  Drizzle with sesame oil (and chili garlic sauce, if using).  Serve with rice or quinoa.