Tofu Vegetable Stir Fry
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Ingredients
- 1 package tofu, firm ($1.79)
- 2 scallions cut into 12 pieces, ($0.18)
- 6 slices ginger root peeled, ($0.23)
- 4 baby choy sum cut in half lengthwise ($1.00)
- 4 dried shiitake mushrooms ($1.14)
- 2 stalks gai lan cut in small diagonal pieces ($0.97)
- 50 grams maitake mushrooms separated in small clusters ($1.34)
- 1/4 cup mild olive oil or neutral oil ($0.48)
- 1 cup vegetable stock ($0.00)
- 2 1/2 Tbsp soy sauce ($0.39)
- dash black pepper ($0.00)
- 1/2 tsp sesame oil ($0.02)
- 1/2 Tbsp cornstarch ($0.04)
- 1 Tbsp water ($0.00)
- salt ($0.01)
Instructions
- Prepare all your ingredients. If you’re using dried shiitake mushrooms, put them in a bowl and pour enough boiling water to cover. It should take a few minutes to rehydrate. Once hydrated, squeeze out excess water and slice thickly.
- In a small bowl, mix stock, soy sauce, black pepper and sesame oil. Mix together and set aside. Bowl (A)
- In a separate small bowl, combine cornstarch and water. Mix together and set aside. Bowl (B)
- Drain tofu and place on a plate. Use a towel or paper towels to wrap tofu and remove excess water. Cut the tofu into chunky pieces and pat dry. Heat the wok on high and add oil to cover bottom. Fry the tofu pieces in 2-3 batches over high heat until golden brown on both sides. This should take a few minutes on each side. Remove and drain. Remove all but 2 Tbsp of oil and discard the rest.
- Reheat wok with oil. Add scallion and ginger. Stir fry until fragrant, about 30 seconds.
- Add mushrooms, choy sum, and gai lan. Stir fry for a few minutes until greens are cooked but still crunchy.
- Add tofu and ingredients from bowl (A) to wok. Bring to a boil then cook until liquid is reduced to half.
- Remix ingredients from bowl (B) if needed and add to wok to thicken. Quickly mix together. Remove from heat and take out ginger pieces if you like. Adjust seasoning with soy sauce, salt, and/or pepper.
- Transfer to serving plate and serve while warm. Enjoy!
Recipe Notes
Serve with rice or other grain of your choice. * Note regarding pricing: The price for the pantry items such as olive oil takes into account the cost of the amount used for the recipe and not the cost if you had to purchase the entire jar or bottle. The stock in this recipe is the leftover water used to hydrate the shiitake mushrooms which is why there is a zero price on that ingredient. ** All prices in US dollars.
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