Emily and I made this together one of the last nights that she was home this summer. It was a joint effort to make a yummy vegetarian dish that everyone would love. It turned out great, thanks to the internet. Emily looked up how to make tofu crispy just like the Thai restaurants do. I looked up a good asian stir fry sauce and found one adapted from Martin Yan (Yan Can Cook). Can’t beat that. This recipe is labor intensive so it’s nice to have two people prepare it if you can.
- Cube of tofu firm cut into 1 inch cubes.
- Veggies - really your choice here. I used everything but the kitchen sink. Make sure to cut all veggies about the same size for even cooking. I used onions, red pepper, broccoli, carrots, pea pods, mushrooms and bok choy.
- Asian noodles in the refrigerator section
- Yan Can Cook sauce, see website below for recipe
- Tofu: One person can cook the tofu in batches while the other person is making the sauce and the stir frying the veggies. The secret to the tofu is to brown both sides and don’t move the tofu around, just let it sit for several minutes on each side in the oil. Drain on paper towels.
- Veggies: Heat oil and add the veggies, some take longer than others so start with onion and go from there. Eventually all veggies should be in the pan together cooking on a high heat, stirring constantly.
- Sauce: Cook sauce as directed below.
- Noodles: Follow directions on noodles
- Everything: Once all is done, mix everything together in the pan with the veggies.