Tofu Veggie Stir Fry with DIY Hoisin Sauce
We are continuing to try to create recipes that are isolation-friendly, meaning that are adaptive to whatever ingredients you have on hand, and delicious. If you don’t have everything on hand for any given recipe, now is the time to experiment a little and have an open mind rather than make an unnecessary trip to the store. So while almond butter won’t taste as much like a classic hoisin sauce as peanut butter, or you don’t have molasses on hand so you use an extra tablespoon of brown sugar, so be it! As I described in my piece on Tenderly, vegans have certain habits that will help during a quarantine: being adaptive, resourceful and open-minded are huge pluses. So give it a whirl!
Although this has tofu in it - which can last a long time in a refrigerator - and fresh vegetables, you don’t have to use either. You can use tempeh, seitan or even chickpeas if that is what’s available to you, as well as whatever veggies, fresh or frozen, that you have on hand. The point is to lean a little more on staples and convenient items. True to spirit, I used baby corn and water chestnuts because that was what was in the cupboard, but if you have bamboo shoots or bean sprouts, use those. You get it! Now make something delicious. (And check out my more recent piece on Tenderly for more pantry-friendly ideas.)
Hoisin Sauce
4 tablespoons smooth, natural peanut butter
⅓ cup low-sodium tamari or soy sauce
1 teaspoon Chinese five-spice (optional)
3 teaspoons crushed garlic
2 tablespoons rice vinegar
1 teaspoon toasted sesame oil
2 tablespoons brown sugar
2 teaspoons chili sauce like Sambal Oelek (optional)
1 tablespoon molasses
Stir-Fry
2 teaspoons toasted sesame oil, divided
16-ounces super firm or pressed tofu
1 tablespoon low-sodium tamari or soy sauce
1 bunch scallions or 1 yellow onion
9-ounces fresh or frozen veggies (I used fresh shredded cabbage and carrot blend I had on hand)
9-ounces sliced water chestnuts
15-ounces baby corn
Peanuts or toasted cashews on top
Stir together the Hoisin Sauce in a cup or bowl. Set aside.
Heat a large skillet or wok, over medium heat for a minute, then add one teaspoon of the sesame oil. Allow to heat for a minute. Add the tofu in one layer; allow to cook without disturbing for 4 ½ minutes. Flip with a thin, flexible spatula, pour on the tamari, mix and allow the tofu to cook another 4 ½ minutes. Remove the tofu from the skillet; add the second teaspoon of sesame oil, scallions, fresh or frozen veggies and canned Asian veggies. Cook for four minutes or however long it takes to cook the vegetables you are using. Add the tofu and ½ cup of the hoisin sauce. Cook, stirring often for two minutes until heated through. Serve over rice or noodles with peanuts or cashews on top.
Tofu, Asian, Stir Fry, Protein, Sauce, Main, Main Dish, Entrée, Easy, Quick
We are continuing to try to create recipes that are isolation-friendly, meaning that are adaptive to whatever ingredients you have on hand, and delicious. If you don’t have everything on hand for any given recipe, now is the time to experiment a little and have an open mind rather than make an unnecessary trip to the store. So while almond butter won’t taste as much like a classic hoisin sauce as peanut butter, or you don’t have molasses on hand so you use an extra tablespoon of brown sugar, so be it! As I described in my piece on Tenderly, vegans have certain habits that will help during a quarantine: being adaptive, resourceful and open-minded are huge pluses. So give it a whirl!
Although this has tofu in it - which can last a long time in a refrigerator - and fresh vegetables, you don’t have to use either. You can use tempeh, seitan or even chickpeas if that is what’s available to you, as well as whatever veggies, fresh or frozen, that you have on hand. The point is to lean a little more on staples and convenient items. True to spirit, I used baby corn and water chestnuts because that was what was in the cupboard, but if you have bamboo shoots or bean sprouts, use those. You get it! Now make something delicious. (And check out my more recent piece on Tenderly for more pantry-friendly ideas.)
Hoisin Sauce
4 tablespoons smooth, natural peanut butter
⅓ cup low-sodium tamari or soy sauce
1 teaspoon Chinese five-spice (optional)
3 teaspoons crushed garlic
2 tablespoons rice vinegar
1 teaspoon toasted sesame oil
2 tablespoons brown sugar
2 teaspoons chili sauce like Sambal Oelek (optional)
1 tablespoon molasses
Stir-Fry
2 teaspoons toasted sesame oil, divided
16-ounces super firm or pressed tofu
1 tablespoon low-sodium tamari or soy sauce
1 bunch scallions or 1 yellow onion
9-ounces fresh or frozen veggies (I used fresh shredded cabbage and carrot blend I had on hand)
9-ounces sliced water chestnuts
15-ounces baby corn
Peanuts or toasted cashews on top
Stir together the Hoisin Sauce in a cup or bowl. Set aside.
Heat a large skillet or wok, over medium heat for a minute, then add one teaspoon of the sesame oil. Allow to heat for a minute. Add the tofu in one layer; allow to cook without disturbing for 4 ½ minutes. Flip with a thin, flexible spatula, pour on the tamari, mix and allow the tofu to cook another 4 ½ minutes. Remove the tofu from the skillet; add the second teaspoon of sesame oil, scallions, fresh or frozen veggies and canned Asian veggies. Cook for four minutes or however long it takes to cook the vegetables you are using. Add the tofu and ½ cup of the hoisin sauce. Cook, stirring often for two minutes until heated through. Serve over rice or noodles with peanuts or cashews on top.
Tofu, Asian, Stir Fry, Protein, Sauce, Main, Main Dish, Entrée, Easy, Quick