Perfect Chance to Use Tofu - Stir Fry

Not so vegetarian stir fry, Eden Lynn
Unable to locate original recipe. 

Veggie StirFry with Tofu

Love reminding my readers that most recipes can be converted to vegetarian in a matter of seconds (and imagination). But for this common chicken cabbage stir fry recipe, just substitute the chicken with 2 blocks of Firm Tofu (I use Extra Firm), or any meat substitute if you prefer. Photo above reminded me of a request of how to make it sans chicken and still feel satisfied.  Here's a recipe. And remember, you it's a stir fry. Add, eliminate veggies to your liking!

Ingredients

2 blocks of cubed and cooked Firm Tofu ( I use Extra Firm)

    I also don’t deep fry so I press dry season and broil for right texture.
1 teaspoon oil of your liking
3 cups green cabbage, shredded

1 baby bok choy, quartered

3 scallions
1 large red bell peppers (sliced or diced)

9 button mushrooms
1 tablespoon cornstarch
1⁄2 teaspoon ground ginger
1 clove garlic (pressed)
1⁄2 cup water
Soy sauce to taste (abt. 2 TBS)

Directions

1.      Prepare tofu.  I cube and marinate for abt 5 minutes using ginger, soy sauce, garlic, vinegar  and sesame seed oil and broil on high heat. You can always fry in pan.

2.      Heat1 TBS oil in a frying pan. ( I use less, but you have to be vigilant)

3.      Add mushrooms and bokchoy, cook for about 2 minutes

4.      Add cabbage, and red peppers and sauté 2 minutes until cabbage is crisp-tender.

5.      Mix cornstarch and seasonings; add water and soy sauce, and mix until smooth.

6.      And tofu

7.      Stir sauce into mixture.

8.      Cook until sauce has thickened and all is coated, about 1 minute.

Serve over rice!