Matt called me at work just before 5 to ask what we were having for dinner and how long it would take so that he could decide whether or not to go to the food court at the mall (aka Picnic Place) to pick up some Chinese food to hold him over. I convinced him to wait with the promise of a 30 minute meal, and then I came home and put this together:
Here’s the recipe:
- 1 block of extra firm tofu
- 2 T rice wine vinegar
- 2 T soy sauce
- Garlic to taste
- Crushed red pepper
- 1 C green beans, trimmed and chopped
- 1 broccoli crown, trimmed
- 1 red bell pepper, diced
- 1/3 huge zucchini, sliced lengthwise and chopped
- 2 C mushrooms
- Handful of rice noodles
- Press tofu under heavy pan for a few minutes
- Mix rice vinegar, soy sauce, garlic together in a baking dish
- Cube tofu and place in baking dish with marinade
- Marinate for the length of time it takes to chop your veggies, or about 10 minutes, flipping once
- Heat a wok or large stir fry pan over medium (mine’s non-stick but you could heat with oil if needed)
- Reserve marinade and cook tofu for about 6 minutes, turning once. It should make a few popping sounds. Remove.
- Soak rice noodles in warm water.
- Add green beans and red bell peppers (or whatever your longest cooking veggies are). Cook for 3 minutes.
- Add zucchini and broccoli. Cook for 3 minutes.
- Add mushrooms. Cook for two minutes.
- Add tofu, rice noodles, and reserved marinade. Stir gently until well-mixed. Reduce heat to medium low for about 3 minutes.
Makes 4 servings if you’re me. Probably 2-3 if you’re Matt.
This was really simple, but it was probably one of my best stir fries ever. I credit the fantastic stir fry pan we got. Also, the cute bowls in which I served it, more great wedding gifts. You could use any veggies or proteins here, really. I’m sure chicken or seafood would work well, I just wanted tofu.
Now I need to go deal with a few issues, including the fact that our laptop power cord is broken again and I really want to go buy pretty shiny things at Target.