Recipe Inspiration: Easy Stir Fry


Recently, I’ve added a new hobby to my life: Teaching Cooking Classes. I meet a friend once a week or so to teach her some simple recipes and techniques that she can take with her for the rest of her life. 

So far we’ve learned knife skills (though I will say that I’m not the best example of this), how to chop vegetables, measuring ingredients, freshness limit of fruits, vegetables and leftovers, how to cook Ravioli with Skillet Squash, Smoothie Recipes and Stir Fry.

Today I thought I’d share the Stir Fry recipe with you all since it’s fantastically delicious and so simple. Anyone in a frantic for dinner can make this in 30-45 minutes! The tofu does add time to the recipe so if you’re in a hurry you can omit it. However, I love the method The Minimalist Baker explains on how to cook delicious, good tasting tofu! Also, check out their pictures which are phenomenal. The one I took was in a hurry on my phone (I apologize!).

Before I give you the recipe, here’s a link to a How-To on cooking rice but the tried and true Jamie Oliver.

Easy Stir Fry
What I Iove about this recipe is that it can be modified to suit the flavors of the eaters, the season and is SO simple! Also, this recipe originally only calls for 2 vegetables, which I think is a fantastic way to teach someone the recipe. No need to "go all out" with a full list of ingredients when teaching the basic concept to an up and coming cook!
Stir Fry
  1. 1 14-ounce package firm or extra firm tofu
  2. 2 cups roughly chopped green beans
  3. 1 cup diced carrots or red pepper
  4. (can use any veggies in season also -- the more colors and shapes the better!)
  5. 2 Tbsp toasted sesame oil for sautéing (can use peanut, coconut or olive)
  1. 1/4 cup low-sodium soy sauce
  2. 1 Tbsp fresh ground ginger
  3. 1 Tbsp brown sugar
  4. 1 Tbsp honey
  5. 1 Tbsp corn starch
  6. (for a kick, add 1 tsp red pepper flakes and 1/4 tsp ground cayenne pepper)
  1. Basmati or white (brown is good, too but will take longer)
  1. Preheat oven to 400°F
  2. First, open the tofu package and drain the water off. Then carefully remove the tofu and carefully cut in half horizontally. Place these two pieces in between towels or paper towels and press out water. Change towels if needed and also lay a heavy pot on top of the tofu to quicken pressing process (and allow your hands to do something else). Let tofu press for 15 minutes.
  3. Meanwhile, start chopping your veggies that you'll need. Note: Making different shapes will improve the presentation and texture.
  4. Check on tofu. It will still be wet but will be much drier. Chop into any shape you want and place them on a greased cookie sheet slightly apart. Bake for 15 minutes, flip and bake for 15 more minutes until desired firmness. Take out of oven and let dry while finishing recipe.
  5. While waiting for tofu, start your rice.
  6. Then make your sauce.
  7. While rice is cooking, saute veggies. Pour 1 TBS oil in a hot skillet (med high heat) and add firmer veggies first (carrots, green beans, squash, etc.), sauteing for 5-10 minutes before adding the softer veggies (peppers, mushrooms, etc). When the veggies have softened a little, add the sauce and toss to coat (turn down stove to medium at this point so sauce doesn't burn). Let cook until sauce thickens, 3-5 minutes, and until desired veggie doneness. Toss in the dried tofu.
  8. Serve over rice. Serves 2-4.
Adapted from The Minimalist Baker
Oh My Foodness!
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