This dinner goes out to my mother—who made these delicious stir fry dinners for my family growing up, and inspired me to make another Teresa Original tonight! That’s right—NO RECIPE! I called her on the way home to get her technique, and then used ingredients I had on hand to put the meal together. The sauce I stole from my most amazing kabob recipe, and let me tell you—it tastes just as good not marinated in pork.
It was also super quick—especially if you have some instant rice packets on hand. Cooking the rice was that longest part–once that was ready, the entire meal was ready in 10 minutes. I was also lazy, and used my fancy food processor to slice all my veggies super thin. Gotta love that machine.
Another great thing about this meal (it was truly amazing) was that I successfully made TOFU! That’s right, I’ve found a fantastic way to prepare it and I will even go as far as saying I would make it again—without any additions! Definitely try it out, and tell me what you think:
Teresa’s Sweet ‘n’ Savory Stir Fry
- 1/4 c. hoisin sauce
- 1 T. soy sauce
- 1 T. rice vinegar
- 1″ piece of fresh ginger, finely grated
- 8 oz. extra-firm tofu, cut into small cubes (frozen, thawed, squeezed, and removed of every ounce of water…see below)
- 1 t. ground ginger
- 2 bell peppers, super thinly sliced
- 1 onion, super thinly sliced
- a handful of green beans, cut in 2″ pieces
- 4 oz. pineapple cubes
- 1-2 c. cooked rice
- Vegetable oil
- Cook the rice, and prep your veggies while it’s simmering. The stir fry takes a few minutes, so you need the rice fully cooked and ready to add when you begin.
- PREPARING THE TOFU: When you buy tofu, stick it in the freezer as soon as you get it. The night before, move it to the fridge to thaw. As you begin to cook, drain all the water out in a strainer and press the tofu down with your hand to wring out the water. Try to get as much water out without breaking the tofu. Then, lay the tofu on 4-5 sheets of paper towels, and place that on a flat cutting board. Layer more paper towels on top, then put as much weight on the tofu as possible. (I used my 7 qt. Le Creuset, with a pound of potatoes inside!) Leave as is until just before you are ready to cook.
- Combine the hoisin sauce, rice vinegar, and soy sauce together.
- Heat a wok or large skillet with vegetable oil on its highest setting. Be sure to have your vent going, there will be a lot of steam.
- Sprinkle the ground ginger over the tofu. When the pan is hot, add in the tofu and grated ginger and pan fry for 1-2 minutes, until it starts to brown. Note: Because I don’t have a proper wok, I cooked things in batches to make sure they all got the same high heat from the pan.
- Add in the veggies in batches. Cook each 1-2 minutes until you can see the water from the produce evaporate. Remove from the pan before they turn soft–you want everything crisp. The green beans and pineapple make take the longest.
- When everything has cooked, reduce the heat to medium and add everything back to the pan. Add in the hoisin mixture and coat everything in the sauce. Saute for 1 minute, then add in the rice. Combine everything, and serve!