Stir fry

I love stir frying. It’s quick, it’s healthy, and you can really use whatever you have on hand.

1 zucchini sliced
Handful oyster mushrooms
1/2 cup broccoli florets
3 tbsp hoisin sauce
1 block extra firm tofu
3 tbsp soy sauce
2 tbsp garlic


First, before chopping anything, cut up your tofu into bite sized pieces. Put them in a flat dish (I used a pie plate). Put soy sauce evenly over it. Use all the sauce. The reason we do this is because one of the most common complaints about tofu is its lack of flavour. One of my Asian friends told me that tofu is great at soaking flavours. However, because you don’t really have to cook tofu, it doesn’t spend too much time in the pan, and so doesn’t absorb too much. The trick comes with soaking the tofu. You can also marinate it before cooking. Put the tofu aside for 10 minutes.


Heat a wok with one tablespoon of oil of your choice. I had some coconut oil, so I used that. It didn’t alter the taste, but gave off a wonderful aroma. As soon as the oil is hot, add the garlic. In go the veggies now. Just when those begin to look softened, add in the tofu, sauce and all. If it’s soaked enough, a lot of the sauce will be gone. This is going to result in a moist and juicy tofu as well.

Toss all the ingredients in the pan. Continue till the veggies are slightly softened. The cooking .time for this depends on the thickness of your vegetables.  Add the hoisin sauce in the last two minutes.

Of course, this stir fry is vegetarian, but should you choose, you could make it with meat and adjust your cooking times accordingly. I still recommend soaking your meat first as soy sauce is a great tenderizer.

Serve this over rice or noodles or even all by itself. I used a vegetarian egg noodle, so there isn’t any egg in it. Enjoy!



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January 2013
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