Sunday, January 30, 2011

Frugan: Spicy Sesame Tofu and Veggie Stir Fry


Sometimes, I really crave Chinese food. It's not a cuisine I order out because I don't trust most restaurants not to use animal products in their sauces and the language barrier is often an issue not to mention it's not exactly frugal!
The other day I was craving a big plate of sweet and spicy sesame tofu, so I off to the market I went.
I bought a 16 oz bag of sir fry veggies for $.99. It contained, broccoli, carrots, water chestnuts, red peppers, mushrooms and baby corn. I added some yellow squash had at home and a big onion.

Spicy Sesame Ginger Tofu and Veggies  ( serves 2 )

  • 7 oz lite firm tofu 
  • 1 T toasted sesame oil, divided 
  • 1 large onion, sliced
  • 1 yellow squash or zucchini
  • 1/2 t crushed red pepper flakes
  • 1 lb frozen or fresh veggie of your choice
  • 1.5 c  broth or water
  • 1 T cornstarch mixed with 2 T cold water
  • 8 cloves pressed garlic
  • 1/8 t 5 spice powder
  • 2 T fresh ginger 
  • 2 T apple cider vinegar
  • very scant 1/8 t kal stevia or 3-4 T sweetener
  • 3 T soy sauce 
  • 1-3 T Siracha
  • Toasted Sesame Seeds
 Method:
  1. Dry fry the tofu in 1 t sesame oil; remove and sprinkle with soy sauce
  2. Add another t of sesame oil and saute the onion and squash
  3. In a blender add the broth, garlic, 5 spice, ginger, vinegar, stevia, soy sauce and siracha. Blend well. 
  4. Add the frozen veggies and sauce, bring to  a simmer for 10 minutes
  5. Stir in the cornstarch/water mixture
  6. Cook for 5 more minutes
  7. Taste and adjust seasoning
If you're in the mood for a Thai inspired tofu and veggie dish, check out this recipe.
Hope everyone is having a great weekend!

11 comments:

  1. YUM! I had Chinese food this weekend, too -- Dan and I went out on Friday night for some fun! (You know . . . wide rice noodles?) Ha, ha.

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  2. Wish I could have had this last nite instead of the dry veg pad thai take-out I got :(

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  3. That is BEAUTIFUL! Like the dry fry method, too, haven't seen that before. Thanks!

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  4. it's rare that we go out or order in with chinese eats, too - there's just too much risk of getting animal products in your meal, fo 'sho. what a score on the stir fry veggies for just 99 cents - and i love that you added in some onion and squash. so yum! it looks awesome Melody - and now i want some spicy ginger tofu, too! mmmmmmmmm!

    i also wanted to thank you for the kind words about Jasmine. i'm so glad she was in our lives for so long and left us with so many happy and wonderful memories. losing a companion is really hard and i really appreciate your support and thoughtfulness. thank you so much, Melody!

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  5. I'm totally craving Chinese food right now too! It's not exactly an option in the Bahamas. I do have a lifetime supply of Mori Nu tofu in my hold though!

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  6. How colorful. I love stir-frys.

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  7. Love, love, love the new look of your blog!

    I was wondering if you would be interested in participating in the following:
    http://healthygirlskitchen.blogspot.com/2011/01/engine-2-diet-super-bowl-parties.html

    Please let me know so I can include your menu in the fun! It would be phenomenal if you could dedicate one of your blog posts to it!

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  8. looks good, may try tonight without the spice/hotness. What is the calorie count on this dish?

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  9. I made this but without the spice and it was ok, needed more salt/seasoning. I will try again at a later date. Thanks

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  10. Hi Sanni, sorry I didn't see your first question about the calorie count.. I didn't plug in the numbers, but I'd imagine around 400-450 per serving including 1/2 c rice..

    Also, the Siracha adds a lot of flavor, salt and seasoning.. so if you don't use that it would definitely be bland. I hope you added more soy sauce to your dish and didn't eat food that wasn't seasoned to your liking.

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  11. Yeah I totally agree, you can never trust any ordinary restaurant about preparing vegan dishes.

    Btw, your images look fantastic, very profesionally decorated, great :)

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