This recipe was a favorite of my kids. To introduce it, I started with half chicken and half tofu. They quickly got used to the taste of tofu and liked it, so at some point shortly after, we dropped the chicken. This became one of our weekly recipes!
Tofu is a bean product that's high in vegetable protein and calcium, and low in fat. I like organic, firm Soy Boy or Woodstock Farms brand. They use no GMO's (genetically modified organisms).
TOFU VEGETABLE STIR FRY
1 lb. tofu
*homemade tofu marinade
vegetables: onion, cabbage, carrots, brocoli or collards, sliced thin (spring or summer: mushrooms or corn are nice)
4-6 cups cooked brown rice (noodles can be substituted)
2 tablespoons mirin (a Japanese rice wine found in health food stores)
4 tablespoons soy sauce
1/4 –1/2 cup spring or filtered water
pinch of sea salt
2 tablespoons rice syrup
1/4 cup fresh, chopped cilantro
2 tablespoons sesame oil
2 tablespoons toasted sesame seeds
**2 tablespoons fresh, grated ginger juice
2 tablespoons ume or brown rice vinegar
2 green onions, thinly sliced
Marinate the tofu for 2 hours or more.
In a cast-iron skillet on high flame, bring tofu and marinade to a boil. Turn heat to low and saute for 2 to 3 minutes; cover and steam for 5 more minutes. You may add a little more water if marinade cooks down. Remove from skillet; put in a covered dish and set aside.
Saute the vegetables in sesame oil on a medium-high flame. Add sea salt and a little of the marinade. Turn heat to low, cover and simmer for 3 to 5 minutes.
To serve, layer rice (or noodles), then veggies; tofu on top, squeeze a small amount of ginger juice to taste. Garnish with green onions.
** For those of you who don't know how to grate ginger: Take a bell grater and a piece of fresh ginger root with skin on, grate a generous amount. When ready to put on stir fry, pick up the grated ginger in the palm of your hand and squeeze in a circular motion onto the tofu, vegetable and rice mixture.
Makes 4-6 servings.