This week for Meatless Monday I did a tofu stir-fry. The recipe below could be varied in dozens of different ways, depending on the veggies you choose, and you could even include meat (instead of the tofu, use 1 pound boneless, skinless chicken, beef, or pork, sliced into matchsticks) if it happens to not be Meatless Monday when you make it. I used tofu, broccoli, and bok choy. Just remember that you need to have everything ready before you get started, because it all happens fast.
1 pound extra-ﬁrm tofu, pressed and cubed
5 tablespoons soy sauce, divided use
3 tablespoons oyster sauce
2 tablespoons rice wine or dry sherry, divided use (I used white wine, because I had an open bottle in the fridge.)
1 tablespoon sugar
2 teaspoons dark sesame oil
¼ teaspoon freshly ground black pepper
½ cup vegetable or chicken broth
1 tablespoon cornstarch
3 tablespoons peanut or canola oil, divided use
1 onion, halved and cut into slivers
4 cups chopped or diced ﬁrm vegetables (asparagus, broccoli, carrots, snow peas, etc.)
8 cups slivered greens (cabbage, bok choy, chard, kale, etc.)
1 piece fresh ginger (1 inch long), peeled and minced
3–4 garlic cloves, minced
Hot cooked white rice (I used brown rice.)
Combine the tofu, 2 tablespoons of the soy sauce, the oyster sauce, 1 tablespoon of the wine, and the sugar, sesame oil, and pepper in a medium bowl and set aside to marinate.
To make the sauce, combine the broth, 1 tablespoon of the soy sauce, the remaining 1 tablespoon wine, and the cornstarch. Whisk until thoroughly combined and set aside.
Heat a large wok or skillet over high heat. Add 1 tablespoon of the peanut or canola oil and heat until very hot. Add the tofu and marinade and stir-fry, stirring constantly, until well browned, 4–8 minutes. With a heatproof rubber spatula, scrape out the contents of the wok into a medium bowl and keep warm. Return the wok to high heat.
Heat 1 tablespoon of the remaining oil in the wok over high heat until very hot. Add the onion and ﬁrm vegetables and stir-fry until slightly softened, about 3 minutes. Add 1 tablespoon of the remaining soy sauce, cover, and let the vegetables steam until soft, 3–4 minutes. Remove from the wok and add to the tofu mixture.
Return the wok to high heat and add the remaining 1 tablespoon oil. Add the slivered green vegetables and stir-fry for 1 minute. Add the last 1 tablespoon soy sauce and continue to stir-fry until limp, about 2 minutes longer. Push the vegetables to the sides of the pan and add the ginger and garlic. Cook until fragrant, about 45 seconds. Stir into the vegetables.
Return the tofu mixture with the vegetables to the wok and toss to combine. Whisk the sauce and pour into the wok. Stir-fry until the sauce is thickened and evenly coats the vegetables, 1–2 minutes.
Serve immediately with the hot rice.