Tofu Ginger Stir Fry

Up until a few months ago I had never had Tofu.  I happened to stumble upon a gathering of neighbors where my friend, a vegetarian, was cooking a wonderful ratatouille with tofu.  I started to look up basic ways to make tofu and on advice from my friend was told to get the extra firm tofu and marinade it for a day or two then add it to my favorite recipes.  Below is a stir fry I have made a few times now and really enjoy, not just for its wonderful flavors but for the amazing health benefits of eating such a vegetable heavy meal.

Tofu Stir Fry Sauce:

1 Block Extra Firm Tofu, cut into small cubes.  Personally I like to slice it into 1/4” cubes.
1C Water
1tsp Chicken Bouillon
1tsp Soy Sauce
2tsp Teriyaki Sauce
1tsp Diced Hot Cherry Peppers
2tsp Corn Starch

Slice the tofu into equal size pieces and pour the sauce over it, cover and refrigerate for at least 24 hours.

Stir Fry - Serves 4

1tsp Minced Garlic
1/2tsp Minced Ginger
2-3 Sliced Carrots
1 Diced Onion
1 Diced Bell Pepper
1 Chopped Zucchini
2C Broccoli
Peanut or Olive Oil
Salt and Pepper

The above are my favorite vegetables to stir fry and I always tend to have them on hand.  You can also add green beans, snap peas, sprouts and any other of your favorite vegetables.

Heat a wok over medium to medium high heat and add 1TB of oil to the wok, heat garlic and ginger and toss in carrots first, followed by the broccoli, pepper and onions, add salt and pepper and after a few minutes add the zucchini.  In general you want to add the vegetables that take the longest to cook to the wok first, keep the vegetables moving in the wok to make sure they don’t burn.  Right before the veggies are finished cooking, drain the majority of the sauce into the wok, leaving the tofu in it’s bowl – the tofu breaks easily so it is best to add it at the very last minute after the sauce has thickened. Once the sauce has thickened add the tofu and fold it in gently.

I like to eat it over brown rice but it can also be eaten alone or with couscous

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WW: 2 Points Plus / serving