Sunday, May 17, 2009

Honey Tofu Stir-Fry

This recipe grew out of my Honey Chicken Stir-Fry recipe when Jessi and I discovered my neighborhood vegetable market. It sells blocks of bean curd soaking in a tub for $1.00. Next to it is another tub with bean sprouts for $1.50 a pound. Bags of assorted mini-green peppers are available for $1.00. We often throw a handful of mini-Reese's Peanut Butter Cups (NOT for the stir-fry) onto the counter so that ups the price another $0.60... but it's still a wonderful economical meal! We've used a wide assortment of vegetables for this stir-fry, but this is the most popular combo:

--A block of Bean Curd or Tofu, cut into 1/2-inch cubes
--Peanut Oil
--Dark Soy Sauce
--1 Green Bell Pepper, thinly sliced
--1 Red Bell Pepper, thinly sliced
--1 Yellow or Orange Bell Pepper, thinly sliced
--1 1/2 cups Bean Sprouts, rinsed and patted dry
--3/4 cup Frozen Shelled Edamame, defrosted
--Fresh-Ground Black Pepper

Heat a wok (or your deepest largest frying pan) to high heat. When the pan is hot, add some peanut oil and turn the pan to coat. Add the tofu. Toss it around for a minute to loosen it from the pan, then squeeze a copious amount of honey all over it. Add a couple glugs of soy sauce. Stir-fry until the liquid has completely evaporated. Squeeze honey over it again and add another couple glugs of soy sauce. Stir-fry until the pan is dry a second time and the tofu is golden brown with a light crust. Remove the tofu to a bowl. Let the pan get hot again and add a little more peanut oil. Throw in the peppers. After a minute and a half or so, add the bean sprouts. After another minute, add the tofu and the edamame. Grind some fresh-ground pepper over it all. Toss it around for another 45 seconds or so. The stir-fry should be removed from the heat when the peppers are cooked but still have a crisp bite to them. Serve over Brown Rice.

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