For most of my adult life, I have sucked at making stir fries. I just didn’t have a clue what to do or what ingredients to add. That’s changed and now I’m stir frying like a boss thanks to the many great recipe sites out there.
This recipe is from the Vegan Richa site with just a few modifications; I added more veggies. If I could find them, I’d add those cute, sweet little baby corns too but they remain elusive.
I hope you make this recipe. It’s beautiful enough to serve to guests and delicious and different.
Ingredients
3 tsp cornstarch (use arrowroot to make corn-free, add more starch for thicker sauce and glaze)
2 Tbsp warm water
2 Tbsp soy sauce or liquid aminos
2 Tbsp rice vinegar
2 Tbsp maple syrup, agave or 1 Tbsp raw sugar
1 Tbsp Asian Hot Chili paste (I used Sambal oelek and 1 tablespoon made this dish plenty hot! )
The juice and zest of one naval orange
1 Tbsp flavourless oil for stir frying. I use peanut oil.
7-8 ounces of very firm tofu patted and dried and cut into cubes.
2-3 cloves garlic, finely chopped/sliced (not minced)
1/2 green bell pepper thinly sliced
1/2 red bell pepper thinly sliced
1 can (about ¾ cup) sliced water chestnuts drained
Directions:
In a small bowl or cup, whisk the cornstarch and water. Add the soy sauce, rice vinegar, maple syrup, hot chili sauce, orange juice and zest. Set aside.
Heat the oil in a very large nonstick pan or wok over medium-high heat. Add the tofu cubes and fry until the cubes are browned on several sides. This will take about 5 minutes. Add the bell peppers and sliced garlic and give a quick stir – about 1 minute.
Add the sauce and cook for about 3 more minutes until the sauce thickens.
Serve with rice, rice noodles or glass noodles.
This recipe makes 2-3 servings depending on how much rice you want to eat it with. I find it’s quite saucy and spicy so it can easily 2 ½ cups of cooked rice – enough for 3 servings.
The Pink Elephant Room 