Sometime the simplest of dishes bring the most comfort. An effortless stir fry to clean out your fridge is how I would qualify this dish. After a long’s day at work it does feel good when you can whip up dinner 10 mins and it is completely satisfying and healthy. Any firm vegetables of your liking are good in the stir fry such as green beans or asparagus.
For the tofu, I cut it in cubes and let it dry on a kitchen towel. The texture is firmer and better when it has less moisture in it. I like my garlic fresh and whole cloves but please chop if you like. For prep you want to chop all the veggies and set aside. Mix all the wet ingredients and set aside.
Here is what your need ( or what I had on hand)
Organic firm Tofu cut in cubes
1 1/2 cup Snow Peas ( or just a couple of handfuls)
1 Red onion chopped in strips
1 Green pepper chopped in strips
1/2 cup Shelled peanuts
5 garlic cloves sliced in chunks or whole
1 chopped green chili.
1 tablespoon peanut or olive oil
1 tsp sesame oil
For the Sauce, mix together
2 tablespoons low sodium soy sauce
1 inch ginger grated
2 tablespoon rice vinegar ( Mirin works well here too)
1 tablespoon sambal oelek chili paste ( found in any asian market)
1 tsp organic raw honey
1/2 cup vegetable stock or water.
salt and pepper ( remember soy sauce has salt so add extra salt to taste)
Putting it together:
Heat your wok on high until smoking. Add peanut oil and then the peanuts, give it a minute and add garlic cloves and green chili, let the garlic brown just very slightly and then add the tofu, add the veggies one at a time while stirring constantly being careful not to break up the tofu.
Add the sauce and cook on medium heat for a couple of mins. Add sesame oil towards the end for that wonderful fragrance and taste.
Serve with brown rice.