Tofu and Mixed Vegetable Stir-Fry

Serve this classic stir-fry over brown rice for the quintessential wholesome Chinese vegan meal, or splurge and present it over the Crispy Noodle Pancake (page 17). All of the ingredients can typically be found in well-stocked Western supermarkets—if vegetarian oyster sauce or mushroom soy sauce is unavailable, substitute with 1 tablespoon of black bean sauce and use an additional 1⁄2 tablespoon of reduced-sodium soy sauce in the recipe. For a milder dish, use half the amount of crushed red pepper flakes, or omit altogether.

MAKES 4 SERVINGS

1 pound firm or extra-firm tofu, drained

1 cup reduced-sodium vegetable broth

2 tablespoons reduced-sodium soy sauce

2 tablespoons vegetarian oyster sauce or mushroom soy sauce

1 1⁄2 tablespoons cornstarch

1 tablespoon plain rice vinegar

1⁄2 tablespoon toasted (dark) sesame oil

1 teaspoon sugar

1⁄2 teaspoon crushed red pepper flakes, or to taste

Freshly ground black pepper, to taste

1 1⁄2 tablespoons peanut oil or canola oil

1 small onion (about 4 ounces), sliced into thin half-rounds

1 small red bell pepper (about 4 ounces), thinly sliced

1⁄2 tablespoon finely chopped fresh ginger

2 cloves garlic, finely chopped

4 ounces fresh shiitake or cultivated white mushrooms, stemmed and thinly sliced

4 ounces fresh broccoli florets, cut into bite-size pieces

1⁄2 cup shredded carrot

4 ounces fresh snow peas, trimmed

1 (8-ounce) can sliced water chestnuts, drained

1⁄4 cup chopped fresh cilantro (optional)

Place the tofu on a deep-sided plate or shallow bowl. Top with a second plate and weight with a heavy can. Let stand for a minimum of 15 minutes (preferably 1 hour). Drain excess water. Cut into 1⁄2-inch cubes.

In a small bowl, whisk together the broth, soy sauce, oyster sauce, cornstarch, vinegar, sesame oil, sugar, red pepper flakes, and pepper until thoroughly blended; set aside.

In a wok or large nonstick skillet, heat 1 tablespoon peanut oil over medium-high heat. Add the tofu and cook, stirring often, until nicely browned, 6 to 8 minutes. Transfer tofu to a plate and set briefly aside. Add remaining 1⁄2 tablespoon peanut oil, onion, bell pepper, ginger, and garlic to the wok; cook, stirring constantly, 1 minute. Add the mushrooms, broccoli, and carrot and cook, stirring constantly, 2 minutes. Add the snow peas and water chestnuts and cook, stirring constantly, 1 minute. Return the tofu, stir in the broth mixture, and let come to a brisk simmer, stirring. Reduce the heat to medium and cook, stirring, until thickened, 2 to 3 minutes. Remove from heat and stir in the cilantro, if using. Serve at once.

{PER SERVING} Calories 268 • Protein 16g • Total Fat 13g • Sat Fat 2g • Cholesterol 0mg • Carbohydrate 27g • Dietary Fiber 6g • Sodium 771mg

hancheng

See author's posts