A stir-fry takes a little bit of time to prepare but is FAST to cook. It is a great fresh meal on a busy night or a quick lunch on a weekend packed with activities! Stir-fry meals allow for customization. You use the vegetables you have on hand (I prefer to get mine at the farmer’s market and use what is in season locally), the protein of your choice, the grain of your choice for a base, and the flavor profile of your choice. This stir-fry recipe uses local, seasonal vegetables, tofu, Thai rice noodles, and coconut milk.
HINT: There are personal preferences when it comes to tofu. Some like it firm while others silky. Some insist on draining water from the tofu before cooking while others do not. Play with your food to find the texture you like. Many of us shy away from food BECAUSE of texture. Do not give up on tofu … it takes on the flavor you give it…and there are numerous textures. Find the flavor and texture that is best for you!
I prefer firm tofu that is drained before using for stir-fry. To get the tofu to my desired texture, I drain the tofu and place in a clean kitchen cloth between two plates. I leave it this way for an hour or so. If you wish to speed up the process, place something heavy on the top plate to encourage the water to seep into the cloth a bit faster!
Base Ingredients:
2 Cups of diced vegetables per person being served. I used onion, garlic, broccoli greens, sweet potato, and red chard stems.
1 Package of Extra Firm Tofu (serves 2)
1 Can of Coconut Milk (I use Thai Kitchens Coconut Milk)
1 TSP Red Curry Paste (I use Thai Kitchens)
1 Handful of Thai Kitchens Rice Noodles per person or 1 cup of grain (rice, quinoa, millet, sorghum)
Oil for sautéing
Pepper to taste
Instructions:
****If using rice noodles you will cook them at the end. If using a grain, start the grain first if it is not pre-cooked.
1. Rinse and cut vegetables into uniform size
2. Add to a pan with 2 TBSP of your preferred oil…I use Toasted Sesame Oil when I stir-fry. Sautee for a few minutes then add coconut milk and red curry paste.
3. Cover and stir from time to time.
4. Dice the tofu into desired pieced (I usually do slices or cubes) and season with pepper to taste.
5. Add tofu to a pan with 4 TBSP oil (I use Toasted Sesame Oil to stir-fry cooking).
6. Rotate the tofu so each side cooks evenly. When all four sides get a golden outer shell your tofu is done. You can cook more and make it “well done” or stay with the light golden shell to keep a moister inside.
7. When the tofu is almost done, bring a pot of water to a boil. Once it reaches a rolling boil, add the Thai Rice Noodles. Cook for 5 minutes, drain, and serve!
