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Here is one of our best stir fry recipes at home that our family love and enjoy every time we do this. This vegan stir fry recipe is not like most of vegetable stir fries that are tad on the boring side. This dish is brings so much flavor you will even forget all about its fabulous health benefits as it is a vegan and vegetarian meal in itself.
The secret is the use of a good stir fry sauce to create that great veggie stir fry plus knowing when to add what to the stir fry itself. This recipe can be very versatile as you can add your own choices of vegetables depending on what you really have on your refrigerators. The tofu topping can be very delicious but is really optional, if you want an all veggie stir fry. Enjoy this recipe with your family and let us start cooking. THAI VEGGIE STIR FRY TOPPED WITH TOFU: This can be prepared in sixteen minutes and cooked in 18 minutes. Total servings for this recipe can make three to four with steamed rice.
- Three hundred fifty grams of medium firm tofu, or about two and a half cups of cubed tofu
- Three to four garlic cloves, minced
- One tablespoon of onion, finely chopped please
- One medium size carrot, sliced
- One stalk of celery, sliced thickly
- One and a half to two cups of broccoli florets, sliced in halves
- One a half to two cups of baby bok choy, chopped or chopped cabbage will do
- One red bell pepper, sliced
- Six tablespoons of vegetable or canola oil
- Three fourth cup white flour
- THE SAUCE:
- One fourth cup vegetable stock (chicken stock will also do)
- Four tablespoons of soy sauce
- One tablespoon of hoisin sauce (can be bought in Asian stores or on special racks at supermarkets)
- Two tablespoons of sweet chili sauce (also available in Asian stores)
- One teaspoon of rice vinegar
- One tablespoon of dry sherry
- TOFU MARINADE:
- Three tablespoon of hoisin sauce
- One tablespoon of sugar, brown please
THE PROCEDURE: In a small mixing bowl, stir together the marinade ingredients. Make sure the sugar dissolved completely. Cut the tofu into cubes and add them to the sauce, gently turning them on each side to saturate the sauce. Refrigerate for ten minutes before cooking.
Prepare the stir fry sauce by mixing all the sauce ingredients in a small mixing bowl. Reserve for frying.
Prepare all the veggies by cutting and slicing them according to bite size pieces, as per instruction in the ingredients' list. Keep them separated from one pile to another.
In preparing the tofu for frying, distribute the flour over a large plate. Remove the tofu from the ref and gently turn each piece into the flour to coat and let it sit in the flour till frying time.
Now you begin frying. Heat wok over high heat on your American stove. Add five to six tablespoons of oil and wait till it is hot. When hot, start adding the tofu and fry for one minute then turn the tofu to the other side and fry again for another minute. They must turn golden brown on both sides. Remove the tofu from the pan to a towel to drain the oil. Reduce the heat to medium low and continue frying until all the tofu is cooked. Keep the tofu warm on an oven.
Reheat your wok to high heat and add one tablespoon of oil plus the onion and the garlic and stir for one minute. Add the celery and the carrots plus two tablespoons of the sauce and fry them for two minutes.
Add the broccoli florets and the mushrooms, and stir fry for two minutes more adding more sauce as you go along.
Add the bok choy and the bell peppers and the remaining sauce, and fry everything together until the vegetables are cooked through but still retain some crispness for two to three minutes. Remove from heat and taste-test. Add lime juice to relieve saltiness or add more sauce if not salty enough for you. You can also add some chili flakes for more spice.
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