Sunday, March 14, 2010

Martha's Tofu Stir-fry

There are several websites I visit compulsively (Slate, NYT, DListed) and now it's I love Martha because she's a haughty you-know-what, and I can just imagine her staff is absolutely terrified of her. And she's absolutely off her rocker if she thinks the American public is going to attempt 2% of her crafts. I don't craft. But I cook.

When I was in the tofu section at Wegman's yesterday Matt bit his lip but didn't say a word (good boy). I've tried cooking tofu before with disastrous results (soggy slop, mainly). Yet when I announced that I was going to make a tofu stir-fry this evening, his immediate response was, "Is there a back-up?" No, dearest, you are going to eat this sweet, sweet tofu, I replied.

And you know? The recipe worked. The tofu was crisp and the stir-fry simple. Martha calls for snow peas, and I could care less about those darn things, so I opted for sugar snap peas. All in all, a very proud evening for yours truly. And yes, Matt did eat it. (And I dare say, with GLEE.)

Tofu Stir-Fry
  • 1 pound firm tofu
  • 2 tablespoons reduced-sodium soy sauce, plus more for serving
  • 1 tablespoon rice vinegar
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon canola oil
  • 2 small onions, cut into wedges
  • 9 ounces button mushrooms, quartered
  • 1 large red bell pepper, ribs and seeds removed, cut into 1-inch squares
  • 1 1/4 pounds bok choy, cut into 1 1/2-inch pieces, stem and green pieces separated
  • 1/4 pound snow peas, trimmed
  • 5 paper-thin slices fresh ginger
  • 1 teaspoon cornstarch dissolved in 2 teaspoons cold water
  • Lime wedges, for serving
  1. Halve tofu block lengthwise; slice each half into 8 rectangles. Arrange on a paper towel-lined baking sheet; top with more paper towels and another baking sheet. Weight with canned goods or a skillet. Refrigerate overnight or at least 20 minutes.
  2. Transfer tofu to a shallow dish. In a bowl, whisk together soy sauce, vinegar, and sesame oil with 1 tablespoon water; pour over tofu. Marinate 5 minutes (reserve marinade).
  3. Heat canola oil in a 12-inch nonstick skillet over high heat. Cook tofu until golden, 1 to 2 minutes per side. Set tofu aside.
  4. Stirring constantly, cook onions in skillet over high heat until browned, 5 minutes. Add mushrooms; cook 2 minutes. Add red pepper and bok choy stems; cook 3 minutes. Add peas and ginger; cook 1 minute. Add marinade, cornstarch mixture, bok choy greens, and tofu. Cook until heated through. Season with soy sauce as desired. Serve with limes.

Man I love me some freshly fried bean curd!

It's not so scary when it's hidden amongst the vegetables.

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