Tofu Stirfry is my family’s favorite meal. We have it every Friday; it has become a tradition. Here is a tutorial how-to so you can make this meal too. With pics! Click to see big.

Rice is included when having tofu stirfry. I use either brown rice or white rice. Brown rice is healthier. This meal I used white rice.

The ingredients: tofu, broccoli, snow peas, carrots, onion (I generally use half a large onion), water chestnuts, low-sodium soy sauce, and stir fry seasoning either bought or home made. The home-made is in the glass jar with red top. It’s made from brown sugar, salt, honey, and a little mustard. This week I used the store-bought packets and home made seasoning.

I get the organic extra firm tofu from Trader Joe’s. Firm is good also. You can use a looser tofu, just be careful when cooking because the softer textures will fall apart.

I love my wok! but you can use any large frying pan.

This is another frying pan I use, just a plain heavy aluminum fryer. I also have a cast-iron pan, it was dirty and soaking when I was cooking this particular meal.

Ok this is another pre-made sauce you can try. My husband likes it so I make a seperate pan of this for him. It is Soy Vay brand, Hoisin Garlic. Personally it’s too sweet for my tastes, and not garlicky enough.

Take each block of tofu out of the package; drain the water.

Cut the tofu block into pieces. I prefer the classic triangle shape.

Fry it up in the wok or other pan in canola oil. Stir frequently when cooking. Drain when lightly browned on all sides.

Set aside cooked tofu in a bowl or another pan. Start adding vegetables, like mushrooms.

Fry up the rest of the tofu. I usually have 3 pans, a small one for my husband’s sauce, a pan for the home-made sauce, and a pan for the store bought stiry packet sauce.

While your tofu is frying, start cutting up your veggies. or if you would forget all about the tofu if you start doing something else, wait until it’s done cooking to start on your veggies. Here are the carrots with the heads cut off. I’m about to slice them up!

After I cut the carrot tops off, I stuck them in some of the wine jars I keep filled with water on my kitchen counter for decoration. They will stay fresh for a while and help my kitchen look all green and spring-like. If you check out the window, you may be able to tell we have snow still! It’s been snowing again the last couple of days, grrrrrr. It’s April, already.

Add soy sauce and water to your seasoning mix. If you use a pre-made packet, follow the directions on the packet. I add 6 tablespoons of low-sodium soy sauce and half a cup of water to my home-made seasoning mix. Here is my home-made mix:

1 1/2 cup water
1 cup rice wine vinegar
2 tablespoons honey
4 tablespoons soy sauce
2 teaspoons brown sugar
1 tablespoon cornstarch dissolved in water

Next pour the mix over the the cooked tofu and cut up veggies. Note you do not cut up the snow peas! Stir, and cook on medium heat for 5 minutes. Cover, put heat to low and cook for another 5 minutes. Then you’re done!

You want the broccoli and snow peas to be just barely steamed. They should still be bright green when you’re done. I always add the snow peas last, right before I cover the pan.

All done! Now get a bowl, put some cooked rice in it, and cover with the tofu stirfry. Enjoy, it’s yummy!

This great recipe and more can be found in my book: Veggie Mama: How to Tastefully Raise Vegetarian Kids

This blog entry written by Trula Breckenridge. Thanks for visiting Family Footprint!

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