An exceptional recipe (which just so happens to be both incredibly fast and easy) was cooked at our house tonight (not by me), and since the chef has graciously agreed to share his recipe, I thought I'd pass it on to you! You can also substitute whatever fresh or frozen vegetables you have available in your fridge or garden, in roughly equal amounts.
What's-in-the-Fridge? Vegan Stir-Fry
Serves 3. Takes approximately 15-20 minutes.
1 cup rice
1/2 lb extra firm tofu
2 tb peanut oil or canola oil
1/4 cup of sliced onion
1 tb. minced garlic
5-6 sliced radishes
1 whole carrot, julienned (cut into little matchstick-sized pieces)
1/2 cup frozen mukimame or edamame
1/2 cup of Nestle Asian style sauce or other spicy peanut sauce
Romaine lettuce leaves
1. Cook rice, according to package directions.
2. While rice is cooking, press tofu between several layers of paper towels. Put something heavy on top of it, like a large book, to press the excess water out. Leave this for about 2 minutes.
3. Cut tofu into medallions about 1/2" thick and 1 1/2" long.
4. Fry in a wok or frying pan with oil on medium-high heat til golden brown on both sides, about 4 minutes per side.
5. Add onion, garlic, radishes, carrots and mukimame, tossing constantly, til vegetables become crisp-tender.
6. Stir in sauce and turn heat to medium low (3 on an electric stove). Stir in drained rice.
7. Serve with romaine lettuce leaves.
Let me know if you try it!
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