A friend of mine recently requested more tofu recipes and since I become giddy as a school girl when I receive requests, I decided to accommodate immediately. I also had an extremely late Saturday night and there’s something about the oily feel of some stir fries that just felt so right on Sunday.

Tofu with Broccoli

On the rare times I cook with tofu it’s often in stir-fries. It’s easy to add and since tofu doesn’t really have much of a flavor on its own; the multitude of ingredients has the potential to make a real impact on the stuff. One of the key things to note about tofu is you often want to marinate it prior to cooking; ensuring that whatever flavor you’re shooting for really “sticks” with it. Of course there’s no universal time to go by, but 30 minutes is a good guideline.

Tofu Stir-Fry with Broccoli and Bok Choy

Got any good tofu recipes? Send em along!

Tofu Stir-Fry with Broccoli and Bok Choy
1 1/4 pound firm tofu
3 tablespoon sesame oil
2 tablespoon dark soy sauce
2 tablespoon chili oil
1 tablespoon ginger; minced
2 garlic cloves; minced
1 teaspoon agave nectar
1/4 teaspoon salt

3 tablespoons peanut oil
1 large yellow onion; chopped
1 green bell pepper; sliced
10oz broccoli; chopped into roughly equal sizes (cut large florets in half)
1 head bok choy; chopped

Cut the tofu into 3/4 inch pieces (roughly) and a wide container; preferably tupperware. Mix the oils, soy sauce, ginger, garlic, agave and salt and coat your tofu with it. The bottom layer should be partially covered. Marinate for fifteen minutes then rotate the tofu so the top layer is marinating. If using tupperware, simply lid and turn upside-down. Marinate for another fifteen minutes.

Heat your wok to high and add your oil. Swish around and add your onion and bell pepper; stir-frying for approximately 3-4 minutes or until onions become translucent. Add the broccoli and stir-fry for another 3-4 minutes until broccoli begins to soften slightly. Add your tofu with marinade and continue cooking for five minutes; until tofu is hot. Add your bok choy and (yet again) stir fry until leaves begin to wilt. Serve immediately and enjoy.

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