Sesame Tofu Stir-Fry

This recipe is an adaption of a recipe from my new favorite cookbook, Homestyle Vegetarian by Bay Books.



Its really quite tasty. The soy sauce and sesame blend together very nicely to create a delicious marinade for the tofu.

For this recipe you need:

1 Package extra firm tofu
2 Teaspoons sesame oil
2 Tablespoons soy sauce
1 Tablespoon sesame seeds
2 Tablespoons vegetable oil
* my adaption: 4 cups frozen vegetables, string beans, edamame, carrots, baby corn, water chestnuts, red peppers, parsley, mushrooms.
Or you can add any fresh combination of these vegetables.
3 garlic cloves, crushed
1 cup brown rice, cooked
2 Tablespoons extra soy sauce

1. Drain the tofu overnight. In order to do this wrap it in a cheese cloth or paper towels and leave out to dry for a few hours. The tofu will taste better if it does not hold a lot of moisture. After draining it, cut it into cubes, place it in a non-metallic bowl and add the sesame oil and soy sauce. Stir well and leave in the fridge to marinate for 30 minutes.

2. Heat the wok, or cast iron pan until very hot, add the sesame seeds and dry-fry for about 3 minutes, or until golden brown. Place in a separate bowl to cool.

3. Reheat the wok, add the oil. Remove the tofu from the dish with a slotted sppon and reserve the marinade. Stir- fry the tofu over high heat, turning the tofu to coat all of the sides. Stir for about 5 minutes, until all sides are golden brown. Remove from the wok and set aside.

4. Add the vegetables and garlic to the oil, and cook, stirring often, until they are just tender. (Note: if you used frozen vegetables, simmer in boiling water until defrosted). Add the rice and tofu, and stir fry until heated through.

5. Add the toasted sesame seeds, the reserved marinade and extra soy sauce to taste. Toss to coat the tofu and vegetables, and then serve immediately.