If there is one thing that I hate…it’s having fresh fruits and vegetables go to waste. I try to use them up as soon as possible so that they don’t wilt or go bad before I can get used to them. And that’s what this dinner was all about. I had some organic tofu in the fridge and some fresh vegetables from the CSA delivery that I wanted to make sure didn’t get wasted.
I went ahead and sliced up the tofu into chunks and placed it in a plastic bag with some orange sauce to marinade overnight. While I was at it, I cooked up some white rice the night before as well so that when I got home from work I’d only have to chop the vegetables (I got my roommate to help with the prep on this to make it go faster) and then get everything going in the wok.
So, this is a recipe of my own devising and creation…all because I won’t let things go bad in my crisper drawer. I think vegetables are a gift…and should be used in their prime and not allowed to waste.
If you are feeling adventurous and the thought of tofu doesn’t scare you off…give my recipe a shot. My roommate devoured it…and that’s saying something!
Recipe: Orange Tofu and Rice Stir-Fry with Asian Vegetables
Servings: 2 – 4
Time: Prep 20 minutes; Cook 15 minutes
Ingredients:
6 ounces organic tofu (I used Twin Oaks)
1/2 cup rice
1/3 cup San-J Sauce
1/4 cup chopped yellow onion
1/2 cup cabbage, chopped
1/2 cup bok choy
1/2 large cucumber, julienned
1/4 cup matchstick carrots
splash of hot chili oil
splash of sesame oil
salt (to taste)
dry roasted peanuts (optional)
Directions:
The night before, slice up 6 ounces of organic tofu into squares and place in a plastic bag. Add 3-4 tablespoons of San-J Orange Sauce to the bag, seal, shake to coat tofu and leave in the fridge overnight. In the morning, shake the bag again, and flip over to the other side. Leave until ready to add to the wok.
Prepare the rice according to package directions. I made 1/2 cup of white jasmine rice the night before, and pulled it out of the fridge just as it needed to be added to the wok.
Chop up the vegetables into bite size pieces.
Heat a wok on medium heat and add a splash of wok oil.
Add the yellow onion and begin to cook until the onion is translucent (about 2-3 minutes).
Add in the marinated tofu and stir in the wok. Continue to move the onion and tofu around in the wok, allowing it to cook and sear. When the tofu begins to brown, add the rice and the rest of the San-J Orange Sauce to the wok and begin to move the contents around so that the rice heats through. As it cooks, add a splash of hot chili oil and sesame oil, to taste. In addition, if needed, add a dash of salt to the stir-fry, to taste.
Once the rice is heated through, add the bok choy and cabbage and cook for 1-2 minutes more. Then add in the cucumbers and carrots. Cook for 1 more minute, then remove the wok from the heat. If using peanuts, add to the wok and give the contents a good stir.
Place the stir-fry in bowls and enjoy!
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The addition of the peanuts, I admit, was a last-minute decision. I thought it would bring a nice texture to the dish…and I was right. Naturally, those with peanut allergies will want to omit them, but they are optional after all. I was actually very pleased with how this meal came out. I haven’t used my wok very often…but this was a good experiment with doing a stir-fry and it worked out in the end. Everything was seasoned well; nothing was overcooked. And the flavor…was spot-on. Not too heavy on the orange…because every flavor shined with each bite. It never tasted the same.
Let me tell you…for a recipe I conceived half of the night before and the rest of while I was in the kitchen slicing up vegetables I was pulling out of my crisper…I was so incredibly happy with the results.
Feeling adventurous? Go get some vegetables, grab some tofu…and use some San-J Orange Sauce…and get out your chopsticks. This is one stir-fry I intend to make again! And soon. Like…this weekend…
The Celiathlete 