TOFU, MUSHROOM, AND GREENS STIR-FRY

There’s nothing quite as easy and tasty to prepare at home than a quick stir-fry. It was my go-to meal when I was just teaching myself how to cook, and I would made some version of this at least once a week in college. It’s definitely quicker than ordering takeout, and that’s saying something!

As an added bonus to any homemade meal, a stir-fry requires almost no prep or fancy ingredients. You can customise it to use up any veggies you have at home or are going to waste (think fridge clean-up). Don’t let the “fry” in stir-fry deter you from making this, as it’s definitely healthier than ordering Chinese food that’s chock full of MSG, sodium, and other ingredients. The sauce here is made up of just 2-3 ingredients – soy sauce (use low-sodium if you please), rice wine vinegar, and chilli paste. It’s got none of that stuff that bottled “teriyaki” and “Hunan” sauces contain.

This is a delicious and vibrant meal that is also satisfying and fresh. Serve it as a side dish, or spoon it on top of noodles or rice depending on what you’re craving at the moment to turn it into a complete meal. Top it with an egg or you can even swap out the tofu for meat of your choice and this works just as well.

If you’re looking for something to make for dinner tonight without putting in a ton of effort, try this. Put on your favourite playlist (can I suggest this song?), choose your veggies based on what’s left in the fridge, and get going. It doesn’t require much hard wok to get stir-fry success (ok, ok, I’ll go now).

TOFU, MUSHROOM, AND GREENS STIR-FRY

Serves: 4

INGREDIENTS

1 block firm tofu, cut into ¼ inch pieces
1 teaspoon cornstarch
Salt, to taste
3 tablespoons soy sauce (divided)
2 tablespoons rice wine vinegar
1 teaspoon chilli paste* or ½ teaspoon crushed chilli flakes
2-3 tablespoons neutral-tasting cooking oil
4 cups mushrooms (mixed variety or button), cleaned and sliced
1 2-inch piece of ginger, thinly sliced
1 head of bok choy, core and greens chopped crosswise
4 stalks green onions, chopped into 1 inch pieces
To serve: steamed white or brown rice, toasted sesame seeds, Sriracha

INSTRUCTIONS

Drain the water from the tofu and chop into ¼ inch pieces. Place it on a plate and pat dry with a paper towel to remove excess water. Add the tofu pieces to a bowl and toss with cornstarch, a pinch of salt, and 1 tablespoon of soy sauce.
In a small mixing bowl, combine the remaining soy sauce with the rice wine vinegar and chilli paste or crushed chilli flakes. Keep aside.
Heat 1 tablespoon oil in a non-stick skillet over medium high heat. Add the coated tofu pieces in a single layer and cook until one side of the tofu has browned, then flip using a spoon and cook on the other side until evenly browned, about 2 minutes each side. Remove in a bowl and keep aside.
Heat the remaining oil in a non-stick pan over medium-high heat and add the sliced mushrooms. Let it cook without stirring, until golden brown. Add in the ginger, bok choy, and chopped green onions and cook for a few more minutes. Add in the soy sauce mixture to the pan along with the tofu. Toss and cook for another 30 seconds or so, until the sauce has slightly thickened and mixed well. Taste and add salt if required.
Serve stir fry over white or brown rice and sprinkle toasted sesame seeds over it. You can also top with a fried egg. Serve alongside a little dish of Sriracha.

*Note:

I prefer making chilli paste at home than using a jarred variety. Soak a few dried red chilli in hot water for 15 minutes. Drain, and remove the stems and seeds. Blend into a paste using a mortar and pestle or a blender, seasoning with a little pinch of salt. You can even add crushed garlic for a chilli-garlic flavour.