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Light and fresh, Citrus Stirfry with marinated tofu.

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Citrus Stirfry with marinated tofu.

Citrus Stirfry With Marinated Tofu

Citrus Stirfry With Marinated Tofu

When I have a fridge full of leftover vegetables, the thoughts of a nice colourful stir fry always emerge.

AFter the weekend, there is always a collection of vegetables still waiting to be used. The following recipe can be adapted to use up whatever vegetables you have handy. This week I also had a package of tofu in the fridge that I had taken out of the freezer a couple of days ago, which was perfect, as it had been frozen and thawed. I stumbled onto a nice hint regarding tofu recently. If you freeze the tofu and then thaw it when you need to use it, the texture changes and it becomes really easy to infuse with flavour. You need to press the liquid out of the tofu before you do that. In a pinch, you can just squeeze the liquid out with your hands. This works very well if you are planning to use the tofu for something that needs it to be crumbled, but if you want to be able to slice the tofu, the best way to press it is as follows:

Remove the thawed tofu from its container. Place in a shallow bowl.

Thawed tofu block

Pressed Tofu

Place another flat-bottomed container on top and add weight.

Let tofu sit for one hour or longer to allow the weight to press out liquid.

Weighted Tofu

Weighted Tofu

Drain the excess liquid from the tofu before using.

Pressed Tofu

Citrus Stirfry with marinated tofu.

1 block medium or firm tofu – frozen, thawed and pressed (see above) and sliced into !/2 inch slices

marinade:\ & tofu

2 oranges – juiced and zested

4 cloves garlic – minced or grated

1 inch piece ginger – minced or grated

2 Tblspns olive oil

1 tspn tamari or soy sauce

Reserve half the orange zest and three garlic cloves. Mix remaining ingredients together.

Coat tofu slices with marinade and place in shallow dish. Pour remaining marinade on top and let sit for at least one hour or longer. Drain tofu, reserving liquid (if any – the tofu will soak up a lot of the marinade)

Either place tofu slices on non stick tray and bake at 375 for 15 mins, turn over and continue for another 15 mins. Remove from oven and when cool enough, cut into cubes.

or

cut tofu into cubes and fry in a little olive oil over medium heat until crispy on the edges. Set aside.

Stirfry:

1 Tblspn olive oil

1 inch ginger, minced or grated

1 onion chopped

1 cup chopped mushrooms

1 red pepper chopped

2 medium carrots – sliced or diced

1/2 head broccoli – broken into bite size pieces

1 vegetable stock cube

1/4 cup water

1 cup snow or snap peas

Heat oil in wok or large pan on medium. Add onions, reserved garlic (from marinade) and ginger. Cook till onions begin to soften. Add mushrooms and continue cooking on medium heat until mushrooms have released their juices.

Add red pepper, carrots and broccoli. Continue cooking until carrots are just tender.

Add any remaining marinade plus vegetable stock cube and water. Add peas and let cook until peas are warmed through, about 2 mins. Remove from heat and stir in reserved orange zest.

Citrus StirfryTofu

Finish by topping with tofu.

This is perfect as a side dish,

Citrus Stirfry With Tofu

Citrus Stirfry With Marinated Tofu

or as a main meal…enjoy

Tracy

Citrus Stirfry collage

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2 thoughts on “Light and fresh, Citrus Stirfry with marinated tofu.

  1. Pingback: Tofu Scramble with baby spinach | stairway to vegan

  2. Pingback: Chikn Noodle Soup with Rosemary Bread Rolls | stairway to vegan

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