Vegetarian Stir Frys

(Pictured Above: Sesame Crusted Tofu with Stir Fried Vegetables)

Last winter we decided to start eating more vegetarian meals. I made it my goal to learn how to cook tofu (the thought of it scared me a bit at first). Thanks to my long time vegetarian sister, I learned how to make it and really enjoy it. The real key to cooking tofu is to make sure to drain it properly ahead of time. This way it won't turn out to be a mushy mess. I like to remove the extra firm tofu from its package, place it on a paper towel lined plate, cover it with another paper towel and another plate. By weighing it down, you get all the liquid out of it. Let it sit like this for 15-20 minutes.

One of my absolute favorite vegetarian dinners is Chili Glazed Tofu and Rice. It is simple, a little bit spicy, and a little bit sweet.

Enjoy!


Chili Glazed Tofu and Rice

4 Servings


4 servings brown basmati rice -- cooked
1 Tablespoon oil
2 Tablespoons sugar
4 Tablespoons rice wine vinegar
4 Tablespoons tamari soy sauce
1 teaspoon ginger -- minced
1 teaspoon hot chili sauce (such as KA-ME)
3 cloves garlic -- minced
1 Pound extra firm tofu -- drained and cubed
1 teaspoon salt -- divided
1/4 teaspoon black pepper
1 cup preshredded carrot
1 red pepper -- diced
1 teaspoon sesame oil
2 scallions -- green part only
1/4 cup peanuts

Cook rice according to directions. I used brown basmati, but you can use basmati, jasmine, whatever you have on hand.

While rice cooks, heat oil in a large skillet over medium-high heat. Combine sugar, vinegar, soy sauce, ginger, garlic, and chili sauce in a small bowl. Sprinkle cubed tofu with 1/2 tsp salt and the pepper. Add tofu to the pan, cook 2-3 minutes on each side or until browned. Add peppers and saute 3 minutes. Add carrots and peanuts and saute 2-3 add'l minutes. Pour sauce over mixture, warm for 20 seconds stirring constantly. Remove from heat and combine with the rice, add'l salt and sesame oil. Garnish with scallions.

Chef's notes: I did not have hot chili sauce on hand, so I substituted a mixture of 1/2 tsp red pepper flakes and 1 tsp oil. You can also use red chili paste.


Here's another favorite of mine...

Blackened Tofu with Dirty Rice and Beans


1 package extra firm tofu -- peeled
3 Tablespoons Cajun seasoning
olive oil
1 small vidalia onion -- finely minced
1 small green pepper -- finely minced
3 ribs celery -- finely minced
2 cups brown basmati rice -- cooked
1/2 cup vegetable broth
1/2 lemon -- juiced
2 Tablespoons chives -- chopped
1 can kidney beans -- drained and rinsed

Drain the tofu between two paper towels for 20-30 minutes. Slice into small cubes. Spread out on the cutting board. Sprinkle with the cajun seasoning, making sure to coat all sides.

Heat oil in a large pan. Add tofu, in one even layer. Cook 5-7 minutes until crispy and brown. Flip and cook and additional 5 minutes. Remove and set aside. Add more oil and saute the trinity of pepper, onion, and celery. When they begin to brown add rice and saute. Add more spice blend then add stock. Add the beans. Cook several minutes until heated through. Top with the tofu, lemon juice, and chives.

** Note - you can substitute one pound of raw shrimp, defrosted and peeled, for the tofu.