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vegetable delight

Yields1 ServingTotal Time55 mins

Brown Sauce (Stir Fry Sauce)
 6 dried shitake mushrooms
  cup water
 1 tbsp cornstarch
 1 tbsp coconut aminos
 2 tbsp rice wine vinegar
 1 tsp honey
 ½ tsp fresh ground ginger
 2 cracks of pepper
Tofu
 1 block extra firm tofu, cut into 1" cubes
 2 tbsp corn starch
Vegetable Stir Fry
 2 medium carrots, peeled and sliced
 1 small crown of broccoli, cut into small florets
 2 baby bok choy, split in half
 1/4 cup bamboo shoots (from a tin you can find in the asian food isle)
 1/4 cup sliced water chestnuts (from a tin you can find in the asian food isle)
 1 cup mung bean sprouts
 ¼ cup sliced green onions
Preparation
1

Start by pressing the tofu.

Lay a clean towel on the counter. Then slice open the tofu package, and strain off the water. Cut the tofu into 1 inch cubes, and lay them out on the towel. Cover the tofu with another towel, and put a heavy book or skillet on top.

2

Next soak the mushrooms for the sauce.

Add 1/3 cup hot water and the dried shitake mushrooms to a small bowl. Set aside to soak until the mushrooms are soft. Set a timer for 30 minutes for both the tofu and the mushrooms.

3

Meanwhile, cover a baking sheet with parchment paper, and preheat the oven to 450 F. Prepare the stir fry vegetables while you wait.

4

After 30 minutes, toss the pressed tofu cubes with the cornstarch, and place it in the oven to bake for 20 minutes.

5

Meanwhile, scoop the mushrooms out of the warm water and set them aside for later. To the bowl with the mushroom broth, add all the remaining sauce ingredients. Set aside.

6

Pre-heat a heavy bottom skillet or wok over high heat. Then add 2 Tablespoons avocado or sesame oil. When it's very hot, add the carrots and let fry for 2-3 minutes. Then add half the broccoli and fry another 2-3 minutes. Add the other half of the broccoli and fry another 2-3 minutes.

7

When the carrots and broccoli are slightly singed, push them to the side of the pan. Add the baby bok choy halves, cut sides down, to the pan. Let sear 5-6 minutes before moving.

8

Add the mushrooms, and fry 2-3 minutes.

9

Add the water chestnuts, bamboo shoots, and mung bean sprouts. Stir. Fry one minute. Then turn off the heat. The skillet should still be quite hot. Immediately add 2/3 of the sauce, and let it thicken (1-2 minutes). Add the reserved sauce gradually as the skillet cools down. Add the tofu from the oven back into the skillet, and toss to coat with the sauce.

10

To make the bok choy easier to eat, you can cut the tough bottoms off the halves before plating. Then divide between two bowls, and serve with rice.