Stir Fry Like the Real Thing

I wasn't planning on posting anything til we got back from Florida, mainly because I wasn't planning on cooking. Ha! Like that's going to work. Snap - back to reality.

So I made stir fry for lunch and it was the BEST stir fry I have ever made. The secret is in the sauce, and the tofu helped too. I got the recipes from Vegan Homestyle by Kay Hansen. So far I love this cookbook.

Ginger Stir Fry Sauce

1 C Water

1/4 C Bragg liquid aminos

1 T Honey

1/4 t. garlic powder

1 t. ginger powder

1 T. arrowroot powder

1 t. unbleached flour

1 T onion powder

1 t. toasted sesame oil

Mix all ingredients together, pour into a sauce pan and heat until thickened. Serve over stir fry and brown rice. Makes appx. 1 1/2 c. (I've never worked with arrowroot powder, and it made a big lump in the sauce, so I strained the sauce and used cornstarch instead, and it worked just fine - come to find out, you use arrowroot powder the same way as cornstarch, dilute it in a little water and then pour it into the boiling liquid. Next time...)

Crispy Baked Tofu

1 lb. water packed firm tofu

1/2 t garlic salt or regular salt

1 t. roasted sesame oil (I used Olive Oil)

Optional Seasonings: (I used them all)

sprinkle of garlic granules

sprinkle of onion powder

sprinkle of ginger powder

sprinkle of coriander

Cut tofu into cubes about 3/4 inch. Sprinkle with oil, salt and optional seasonings. Stir gently to coat. Place on baking sheet sprayed with nonstick spray and bake at 350 degrees until crispy on all sides, appx. 20 minutes. Don't stir until bottom side has crisped and easily pops off the baking sheet with a metal spatula. (Just so you know, I had to restrain myself from eating 1/2 of the little cubes of tofu, they were really good)

Stir Fry

I did my own thing for the stir fry, but here is what they suggested:

Stir fry cooking is a high heat cooking that should be done with little oil. A wok really produces better results than a skillet, but use what you have. A heavy metal spoon that will scrape the bottom of the pan and lift the vegetable helps, too. All your ingredients should be prepared before you start stir frying. Once you start there's no time for more chopping. Here's the process:

1. Heat 1 T olive oil over medium heat, just until hot, rotating the pan to coat the sides.

2. Add aromatic vegetables first: onion, garlic, ginger, etc. Cook until onion is almost clear.

3. Turn heat to high

4. Add, one at a time, the tougher vegetables, stirring a few times between each addition: broccoli, cabbage, carrots, etc. Cook until hot and vegetable color turns bright

5. If pan begins to feel dry add water 1 T at a time.

6. Add quicker cooking vegetables next: bell peppers, bean sprouts, zucchini, mushrooms, etc. Add one at a time.

7. Add precooked protein until hot: seasoned tofu, gluten or beans.

8. Just before serving, stir in a little sauce. Serve over brown rice with remaining sauce on the side.