Tofu Stir-Fry

I like stir-fry's quite a bit. Traditionally, I adapted a recipe from the Moosewood but this one is from Mark Bittman's book. The adaptation is very loose though, as such the recipe listed below is not intended to be comprehensive, there are so many different vegetables that can be added. So I talk about baby corn, but water chestnuts or bamboo are awesome substitutes (or really any vegetables). That said, I really like all the ingredients listed below. I love the bright green colour that broccoli turns when you cook it and it makes a welcome change from my usual colour schemata.

Tofu Stir-Fry with Broccoli

1 block tofu, cubed

3 large mushrooms, cubed

Oil

1 onion, chopped

1 head of broccoli, floretted

1 can baby corn

1 tablespoon garlic, minced

1 chili, diced

1/4 cup Shaoxing wine

1/3 cup water

2 tablespoon soy sauce

Cook the onion in some oil for a couple of minutes on high and then add the broccoli and the water and cook for about 5 minutes. Remove with slotted spoon and add some more oil. Add the tofu and mushrooms and cook for a few minutes until browned. Add the baby corn and the wine and cook until it evaporates. Return the onion/broccoli mixture, add the garlic, the chili and the soy sauce and cook for a few minutes. Serve over rice.

Serves 2

Tragedy struck when preparing this meal. I had lovingly diced the red chili I mentioned below and was about to add it into the frying pan when the fragments jumped off the plastic cutting board and on to the floor. Only a few pieces loyally stayed on board. As a result the stir-fry was underspiced. The bites I had that contained red chili were excellent, the other bites couldn't live up to them.