she's cookin' in brooklyn

bright tofu stif-fry

bright tofu stir-fry

don't let the number of ingredients scare you away.  this dish is fast, healthy and scrumptious.  the bright, crisp flavors of the veggies paired with the layered textures of the tofu make for a perfect weeknight entree.  you also won't feel bad for eating that last pint of icecream after something as light as this ; ) 

prep: 20 mins

ingredients:

2 tablespoons lite soy sauce

1 tablespoon oyster sauce

1 tablespoon fish sauce

1/2 lemon, juice squeezed

2 tablespoons good olive oil (plus more to cook mushrooms)

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 teaspoon sriracha hot sauce (or to taste)

1 teaspoon sesame seeds

1 package extra firm tofu

1/2 head purple cabbage, de-cored and sliced thin

1/2 lb sugar snap peas

1 lb white button mushrooms

2 cloves minced garlic

2 large carrots, julienned (or 2 handfuls of pre-packaged skinny baby carrots, once they're thrown in the mix, no one will be able to tell you didn't julienne them yourself!)

combine first eight ingredients in medium sized bowl.  cut the tofu into 1" x 1" x 2" rectangular cubes and gently toss the tofu around in the marinade with your hands, set aside.

toast off sesame seeds until caramel colored on medium heat in a non-stick pan, set aside.

heat two tablespoons of olive oil in a non-stick pan over medium low heat.  add minced garlic and let saute lightly until garlic breaks down and becomes slightly translucent.  season the mixture with a pinch of salt and pepper.  add mushrooms and raise heat to medium.  give mushrooms plenty of space to breath, cook in two batches if necessary.  let mushrooms moisten and become tender, then turn the heat up to meadium high and give the mushrooms a few turns to lock in the flavor.  pull from heat and set aside.

heat wok to medium high.  add tofu and the remaining marinade and cook until you see and hear the edges begin to crisp up, turning every couple of minutes so all sides get equal attention (don't worry, it's not burning, this is where the deep flavors set in). this should take about 8 to 10 minutes. once you see the coloring on all sides of the tofu, add in the cabbage, sugar snap peas, mushrooms and carrots.  mix all together for another 5 minutes and give the mixture a taste.  adjust your seasonings if need be.  you may need a little more sriracha, soy sauce or olive oil. 

serve in deep bowls and garnish with toasted sesame seeds.