24 February 2012

Tofu, broccoli, mushroom stir fry

For my birthday last year, my sister bought me a cast iron wok. We have recently started using it more and I absolutely love it. It is big, heavy, and amazing. The temperature gradient created from where it sits on the stove top to sides is gradual, so you can cook items of differing densities in the separate parts of the wok.

Tofu - we have started getting tofu from our local health food store. They sell it out of a plastic food bucket and it is the best tofu I have ever had. You don't really need to spice it up because it tastes really good on its own.
minced garlic
minced ginger - I feel a little sleazy using this out of jar instead of fresh, but it is really easy
soy sauce
rice vinegar
red pepper flakes
splash or two of water
sesame seeds for garnish


Heat a wok or other skillet over medium heat, add a tablespoon of sunflower or peanut oil and allow to heat through. Add garlic, stir for about 30 seconds. Add cubed tofu, stir and allow to brown for a few minutes. Add broccoli, soy sauce, vinegar, and red pepper flakes. In order to cook the broccoli to the right consistency, I added a bit of water and covered the mixture with a lid, allow to cook for a few minutes until mostly done. Add mushrooms and ginger. Cook until everything is the desired tenderness. I like to put the broccoli on the bottom of the wok to cook in the juices, and the tofu up the sides. Serve with rice and sprinkle with sesame seeds.

This was tasty. I really, really like the tofu a lot. I don't think I have ever proclaimed love for tofu before, but this stuff is amazing. I don't even press it, the consistency is already firm enough.

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