September always leaves me exhausted. It seems like the easy, go with the flow, warm summer days are rudely disrupted by busy September’s chaotic schedule. My kids go to a distributed learning program, which is a blend of home and public school. This year my 5 year old started Kindergarten, which means my days are now filled with homeschooling two of my three kiddos, driving to various school field trips, packing healthy nut free lunches and snacks, and course planning. Evenings are filled with a variety of activities, dance, swimming, yoga, Girl Guides and more. It seems we barely have enough time to eat, so forget about prepping and cooking delicious, and healthy dinners! Now it is October and we are starting to be one with our schedule and day-to-day routine. And a meal we always seem to return to is this delicious, and easy, Simple Stir-Fry with Crispy Salt and Pepper Tofu.
I love stir-fries because they are accommodating, and that’s what you need when you are busy. You can use an assortment, and variety of vegetables, and you can serve the vegetables over rice, or rice noodles. Leftovers are always delicious as well. The tofu is great; the crispy on the outside, creamy on the inside texture is so pleasing to the palate.
The real trick to this recipe is the simple sauce. It’s takes no time to make, and cooks up into a lovely, thick brown sauce that coats the vegetables beautifully. No bland stir-fries in this house! My favorite must have bouillon is one by McCormic. It makes a lovely, clear broth that is so versatile. I use it in a lot of recipes.
So give this stir-fry a try and let me know what you think, I hope you enjoy it as much as my family does!
- ¼ green cabbage, sliced
- 2 medium zucchini, cubed
- 3 medium carrots, peeled and cubed
- 8 white mushroom, chopped
- 2 cloves of garlic
- 1 large white onion
- 1” ginger, peeled and finely shredded
- 2 tbsp grapeseed oil
- Green onions, thinly sliced
- Hot sauce, to taste
- 1 pack organic medium tofu, cubed
- 2 tsp grapeseed oil
- Salt and pepper to taste
- 2 McCormic vegetable bouillon cubes
- 3 cups boiling water
- ¼ cup soy sauce
- 1 tsp sesame oil
- 3 tbsp cornstarch
- In a large measuring cup, dissolve the bouillon cubes in the boiling water. Add the soy sauce, and sesame oil. Whisk in the cornstarch to incorporate it completely. Set aside.
- In a large wok or stainless steel pan, heat the grapeseed oil on medium heat. When the oil is hot, add the garlic and shredded ginger.
- When the garlic is softened and the ginger is fragrant, add in the onion. Cook until the onion is translucent.
- Add the vegetables in order of their cooking time. The carrots and zucchini first, and when they have softened, the cabbage and mushroom. Cook until all the vegetable are just cooked through, but be careful not to overcook them. Err on the side of undercooking them as they will have a chance to cook in the sauce later.
- Add in the sauce and mix thoroughly. Be sure to scrape off any ginger that has browned on the bottom of the pan. The sauce will thicken and become translucent as it heats up.
- Let the mixture bubble gently for a few minutes, giving the vegetables time to cook in the sauce. It is done when all the vegetables are cooked through and the sauce is thick and coats the vegetables.
- Heat oil on a non-stick frying pan on medium-high heat. When the oil is hot add the cubed tofu. Sprinkle generously with salt, and pepper but do not stir. Let the tofu crisp and then gently turn them over until they have crisped up on all sides.
- Sub out vegetables with your favourite vegetables
- Garnish with green onions and hot sauce if desired
- Makes enough to serve approximately 5 people with leftovers