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Tofu Stir Fry, On the Fly

March 11, 2008

My sister came a day earlier than expected, so I nixed the chicken and made a tofu stir fry instead. Just as yummy, and none of the stress of raw poultry preparation. The veggies — 2 red, 1 green, and 1 yellow pepper, plus scallions and a handful of mushrooms — were already cut up from last night’s pizza playdate, so all I had to do was toss everything in a skillet.

I drained, pressed (to get more moisture out) and cut firm tofu into bite-sized chunks, then sauteed it in olive oil for about 10 minutes until golden brown on all sides. I put the tofu aside on a paper towel while I cooked all the vegetables together. I added a few drops of sesame oil to the pan, and let the vegetables cook on high heat until they were slightly softened and starting to brown. I turned off the heat and added the tofu back in, tossing to combine.

All I had on hand was rainbow rotini, not exactly a fit for an Asian stir fry. For some reason that bothered me — the stir fry was so pretty and delicious, and here I was dumbing it down with an incongruous side. But better than elbow noodles, I guess, my only other option.

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Filed under: Veggie Mains

Tags: mushrooms, raw