I’m increasingly drawn to spicy dishes, and this weekend, I was finally daring enough to cook with serranno peppers (I normally stick to black pepper, ho hum). This recipe is for those days when you’re craving a little zest and a lot of heat.
Speaking of adventures and “firsts,” I couldn’t resist picking up a bit of daikon or “white raddish” from the grocery. I didn’t have a clue how to prepare it, but, after a little research, I learned you could treat it like a carrot–so I peeled it, sliced it up, and threw it in with the other vegetables to steam. It has a very mild, earthy flavor and adds a nice texture.
Spicy Garlic Tofu Stir Fry
4 cloves garlic
1-2 serranno peppers, deseeded(depending on the level of spice you like!)
½ cup veggie broth
2 tbl. soy sauce
2 tbl. stevia or coconut syrup
1 tsp lime zest
¼ tsp xantham gum
4 tbl. veggie broth
2 tbl. soy sauce
2 tbl. rice vinegar
1 tbl. lime juice
1 tbl. coconut oil
1 yellow onion, cut into long slices
1 inch ginger root, peeled and minced
1 red bell pepper, julienned
2 carrots sliced into thin coins
1-2 zucchini sliced into thin coins
½ cup daikon radish peeled and sliced into thin coins
handful sugar snap peas
two green onions sliced in ¼ inch increments
1 tbl. toasted sesame seeds
About 20 (or more) strips extra-firm tofu
1. Two hours before you plan to cook, press tofu. After about 1½ hours, slice tofu into desired strip size and allow strips to sit in marinade until you’re ready to throw them in the pan.
2. Prepare sauce by blending all of the ingredients except xantham gum. Remove sauce from blender (d0n’t breathe the fumes!) and whisk in xantham gum, making sure all clumps are dissolved. Taste and adjust seasoning. Set aside.
3. Warm coconut oil in a wok or large frying pan at medium heat. Stir-fry onions until almost translucent. Add ginger, and stir frequently for about two more minutes.
4. Add tofu and 2 tbl. of stir-fry sauce to onion and ginger mix. Toss frequently until tofu is lightly brown on the edges.
5. While you’re stir-frying the tofu, steam the rest of the large veggies (bell pepper, carrots, zucchini, daikon, and peas) for no longer than 5 minutes, or until they reach desired tenderness.
6. Once you’re done steaming the veggies, add them to the wok with the tofu, onions, and ginger. If necessary, add more stir-fry sauce so everything is lightly coated. Toss for a minute or two.
7. Serve topped with toasted sesame seeds and green onion.
More recipes from Mary: Curried Baked Stuffed Sweet Potatoes
Photos: Mary Hood