For many of us, it’s an ongoing struggle to get a little more meat-free action going on at the dinner table. This recipe may help. What really helps is the sesame oil, which is so toasty and irresistible, it distracts the skeptics from the fact that they are eating bean curd, and just tastes exotic and comforting at the same time.
This is not as saucy of a stir-fry as others, a little cleaner and lighter. Serve this over mounds of rice.
- Ingredients for 4
- 2 tablespoons vegetable or canola oil
- ½ cup chopped onion
- 1 teaspoon minced garlic
- 3 cups small broccoli florets
- 2 large carrots, peeled and chopped
- 1 cup sugar snap peas, trimmed
- 1 cup haricot verts or strong beans, trimmed
- 1 pound firm or extra firm tofu, cubed
- 4 tablespoons soy sauce
- Juice of ½ lemon or 2 tablespoons rice wine vinegar
- 2 tablespoons sesame oil
- 3 scallions, thinly sliced (whites and halfway up the green; optional)
1. Heat a wok or a large skillet over high heat. Add the vegetable oil. When hot, add the onion and garlic, and stir for 1-2 minutes, until the garlic starts to color. Add the broccoli and carrots and stir for 2 minutes. Add the sugar snap peas and haricot verts and stir briskly over medium high heat for 2 minutes, then add the tofu and gently stir until everything is heated through and the vegetables are crisp-tender, about 2 more minutes.
2. Add the soy sauce, lemon juice or vinegar, sesame oil and scallions, if using, and stir for 2 more minutes, until everything is hot, and you can really smell the sesame oil. Turn out onto a serving platter and serve with rice.