tofu stir fry

Thai inspired tofu stir fry

All Thai purists out there close your eyes for this one.

I came from the Asian Market (on Colvin next to the Central Avenue Hannaford) the other day with a lot of herbs and fish for a healthy dinner. But it was 3 p.m., and I hadn't had lunch yet. These are the moments when due to a lack of planning and organization I end up eating the entire contents of my fridge. On this day, there wasn't much in the fridge except a lone pack of tofu.

With no leftovers to gobble down, I struck a deal with myself. You've got 15 minutes to make a healthy, satisfying meal or I'm going to raid the secret stash of Pringles that one of my grandmother's aides keeps hidden in Baba's nightstand.

It was kind of like my own personal iron chef, battle tofu. Here is how it worked out. (Remember I did happen to be well stocked in Thai herbs and additions from the Asia market, but these ingredients are all pretty cheap and if you planned this meal it would be a nice mid-week treat.)

Thai inspired tofu stir-fry

One package regular tofu, firm would be fine too, cut into rectangular strips
4 scallions, remove green parts and chop white parts into small parts
6-10 fresh shitake mushrooms, remove stems, slice into thirds
4 cloves garlic, minced
2 Serrano peppers, chopped fine
1 tablespoon grated ginger
a couple teaspoons lemon grass, minced
fish sauce
soy sauce
a little less than 1 tablespoon brown sugar
Several leaves of Thai basil, chopped fine

In a deep frying pan, non-stick if you have it, put enough canola oil to coat bottom well. Heat. Add garlic, ginger and serrrano peppers and lemon grass. Let them release and cook a bit, but not brown. Add the scallions and mushrooms. Let them sweat.

Add tofu. Toss with the oil and then don't stir too much. Let it cook for a few minutes on each side so the outsides start to turn color. Sprinkle with brown sugar. Toss to coat. Season with a few dashes of fish sauce (don't overdue) and then a few dashes of soy sauce to taste. After everything is starting to turn color and crisp up a bit. Toss in the basil and cook a few more minutes. Serve over rice.

posted October 14, 2007 | link | comments (1)

filed under: Recipes, tofu

AllOverAlbany.com

Comments

Hey girl im gonna start counting those stashed pringles...lol. Just kidding of course. I know your miss healthy so they are in safe hands. Tofu looks good Mary

- by mari on Oct 14, 2007 at 7:36 PM | link

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