6/2/17

Buddha's Delight


Usually I make stir-fry haphazardly, as a way to use up odds and ends. But last night I tried a new recipe, and it really hit the spot. Even Pip loved it! I want to write down my version of it before I forget what I did. I will be making this often. Original recipe comes from here.

I have had to change my dinner-making routine in the last year. Since I often teach violin during the hour before dinner, I need to prepare dinner ahead of time. I recently purchased an Instant Pot, and I love that I can throw brown rice in it after school, and it's ready for us at dinner time. I had all the veggies chopped for this stir-fry so I could quickly cook it as soon as I finished teaching.

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Buddha's Delight (tofu and vegetable stir-fry)

Stir fry ingredients
~8 cups chopped vegetables (I used snow peas, carrots, mushrooms, broccoli, and baby bok choy)
1 14-ounce package extra firm tofu, cubed
1 can baby corn
1 can bamboo shoots

Sauce ingredients
1/3 cup soy sauce
1 tablespoon sesame oil
2 tablespoons honey
2 tablespoons minced garlic
2 tablespoons fresh ginger
1 heaping tablespoon cornstarch

Instructions
Sauté veggies in a small amount of water in a very large stir fry pan. Add more water a little at a time, as needed.

Whisk together sauce ingredients. When veggies are about 3/4 cooked, drain off or simmer away excess liquid. Add tofu, corn, bamboo shoots, and sauce. Simmer and stir a few minutes until veggies are done and everything is coated with sauce.

Serve over brown rice (about 2 cups, as measured before cooking). Serves 6.

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