Tofu Veggie Stir Fry

Tofu Veggie Stir Fry - From Savvy Vegetarian

Recipe of the Week: Tofu Veggie Stir Fry: Hey there! Hope you all had a relaxing long weekend. I'm back from Winnipeg and thanks to my travelling veg kitchen, we didn't starve to death. We ate meals in a bowl like our recipe of the week. For travel or if I'm in a big hurry, I just throw the tofu in without frying or marinating and use a spice mix: http://www.savvyvegetarian.com/vegetarian-recipes/tofu-veggie-stir-fry.php

Ingredients:

•1/2 lb (more if you like) or 1/2 block extra firm tofu
•1/4 cup cashew pieces
•1 Tbsp cooking oil (I use olive, but any kind will do)
•1 tablespoon minced fresh ginger
•1 - 2 cloves garlic, minced
•1/2 jalapeno, seeded and minced
•1 tsp brown mustard seeds
•1 lg carrot, peeled and thinly sliced
•2 small zucchinis (no more than 6 inches long)
•1 bunch baby bok choy (stalks and leaves), rinsed and sliced crosswise
•4 Tbsp minced fresh parsley or cilantro
•1 Tbsp curry powder or to taste
•1 Tbsp soy sauce or to taste
•1/2 cup coconut milk, light or regular
•1/2 cup water or stock
  Directions:

 •1. Cut the tofu into slices about 1 x 2 inches. Place in a bowl, stir in soy sauce, and set aside
•2. Heat oil on low in a stir-fry pan, sauté pan, or deep skillet
•3. If you want fried tofu, start it now on medium heat in a separate skillet, and set aside when golden brown on both sides
•4. If you're serving the stir fry with a grain or noodles, start cooking now so it'll be done when you the stir fry is finished
•5. Mince the garlic, ginger and jalapeno. Skip this step if you're using dried ginger, garlic and chili powder
•6. Peel and slice the carrot thinly
•6. Half the zucchini lengthwise, slice thinly on the diagonal, and set aside
•7. Wash, shake dry and slice the bok choy thinly crosswise - stems and leaves
•8. Add the ginger, garlic, jalapeno, carrot, cashews and mustard seeds to the pan, turn up the heat a bit, and stir fry until the carrots are slightly cooked and the cashews a little brown
•9. Add the zucchini and stir fry until it starts to get limp
•10. Add the bok choy and stir fry until it wilts
•11. Add the curry powder, and other dry spices if using, and stir fry briefly
•12. Stir in tofu, water and coconut milk, salt and pepper to taste
•13. Add the parsley, cover and cook on low for five minutes to blend the flavors
•14. Adjust seasonings to taste, and serve with your choice of grains, noodles or flatbread