This will just be quick, since it’s late-ish. My little brother flew out here to hang out for a few days, then drive back to Michigan with me. I picked him up at DIA, we hiked for a while in the afternoon, then we decided that stir fry sounded perfect. So I made this.
Sorry it’s such a bad picture, I didn’t think to get one of my bowl or the process since (a) there was no recipe and (b) I didn’t know if it would be good. It was. Oh, it was.
Unfortunately, I didn’t write down what I did, but here’s a rough approximation.
3-4 cups brown rice
2 blocks firm or extra firm tofu (extra firm is best)
1 bag mung bean sprouts (about 2 cups)
1 package of sliced mushrooms (or equivalent amount of your choice, we were in a hurry)(baby bella caps would be great)
1/2 bag baby carrots or preshredded, although I liked the chunkiness of quartered baby carrots.
1/2 red onion (or to taste)
3 broccoli crowns
1 can bamboo shoots
1 can water chestnuts, sliced
snap peas and baby corns (both of which we forgot to pick up, but would be great)
salt and pepper
white wine vinegar
extra virgin olive oil
sugar (I just threw in white cane but I’d imagine dark brown would be better)
Start water for the brown rice. Get that going ASAP as it will take the longest. Preheat the oven to 350 for the tofu.
Next is the tofu, firm or (ideally) extra firm. Cube 2 blocks to your desired size, put in a dish and cover in soy sauce (not too liberally, just enough for a light marinade), add two liberal dashes of olive oil, pinches of paprika to taste, and sesame seeds. Mix that up, making sure that all the cubes are covered, and let that sit for a while while you prepare the other veggies. It’ll all cook down quite a bit so don’t worry if it looks like a massive veggie mountain (but it definitely makes enough for 3-4… or me for a few days). The tofu needs to bake for about 30 minutes, make SURE you flip it halfway, otherwise it will stick and leave sad tofu skin on the pan.
The veggies are pretty straightforward. I throw in the onions first (with some olive oil, pepper, garlic, and grated ginger – grated large for pops of flavor), followed by the carrots, then broccoli*, the mushrooms and mung bean sprouts, water chestnuts, bamboo, peas, whatever else you’re adding. Let that sizzle and snap deliciously away for quite a while, maybe half an hour. Add the leftover marinade once the veggies are getting all soft and limp. While that’s going, do the sauce. Most unfortunately, no amounts here – I just poured a bunch of soy sauce, maybe 2 T of balsamic vinegar, just about 2 tsp white wine vinegar, and flour for thickening… and I don’t know how much sugar. Not much, just enough. Let that sit and thicken, stirring with a whisk.
FLIP THAT TOFU!
Hopefully everything will all come together around the same time, then you dump the sauce on, mix it all together, and pile it on a heap of rice and dig in. So good.
peace love and noms
*the broccoli: I forgot to add it until the end, so it wasn’t super soft/limp, which I actually like. So there’s that.