Spicy Honey Soy Glazed Tofu Stir Fry

That title is a mouthful. And this dinner is a delicious mouthful! Easy puns. Tofu and vegetables, stir fried together in a sumptuous saucy glaze, are such a great, easy-yet-satisfying, healthy dinner. They don’t, however, photograph well. So while the images below may not entice you suddenly to purchase these ingredients and throw this together, I promise it’s actually one of the more delicious things I’ve made. The glaze is just the perfect combination of salty, sweet, and spicy, and the vegetables take to it perfectly, smothered yet crisp. I happen to love tofu, especially when pan fried, but I’m sure another protein would fit in this meal nicely as well. I thought about plating these components on a bed of rice, but, honestly, it’s really not necessary.

I loved this combination of vegetables because of their contrasting components, textures, and flavors, but, as a stir fry, substitutions are easy and not discouraged. Sometimes I think it’s fun just to browse the produce section and choose something different, which is why you won’t find snap peas or broccoli in this recipe. Whatever you want to try this week, whatever you’d like to experiment, pour this sauce over it and it’ll work out.

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Top left and clockwise: red pepper, bok choy, radish, carrots, cremini mushrooms

 

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Inside the mason jar: sauce that is amazing

 

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My favorite way to prepare tofu: lined up on a griddle, flip x 6

 

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Spicy Honey Soy Glazed Tofu Stir Fry

Serves 2-3

1 block extra firm tofu, pressed

2 tbsp. grapeseed (or other high heat) oil, divided

1/2 red bell pepper, diced

1 head bok choy, trimmed from the base and washed

5-6 medium radishes, sliced thinly

1-2 medium carrots, sliced into thin rounds

5 oz. cremini mushrooms, washed and sliced

Spicy Honey Soy Glaze:

  • 3 tbsp. soy sauce
  • 1 tbsp. grapeseed oil
  • 1 tbsp. honey
  • 1 tsp. sriracha
  • 1/4 tsp. black pepper
  • 1/4 tsp. ground ginger
  • Pinch of red chili flake
  • Dash of cayenne pepper
  • 2 tbsp. diced shallot
  • 1 tbsp. cornstarch

Before cooking, prepare all of your ingredients and have ready. To prepare the tofu, open it from its package, drain the excess water, and place on a plate covered with a few paper towels. Top with more paper towels and weigh the tofu with another plate or medium-weight kitchen object. Let press for 15-30 minutes. Dice the tofu into about 1 inch cubes, depending somewhat on the size of the block (mine ended up more rectangular). Chop all of the vegetables according to the ingredients list.

Add the glaze ingredients to a mason jar and shake vigorously to combine. Set aside for later use.

I prepare the tofu separately, so that I can easily brown each side (which I find difficult in a standard sauté pan). You definitely don’t have to be so regimented- you could just as well brown in a sauté pan until seared to your liking- but I like every side to be crispy. So, either in your largest sauté pan or on a griddle, over medium-high heat or heated to 375 respectively, heat 1 tbsp. oil and place the tofu cubes in rows. Allow to cook for 1-3 minutes per side (I find the pan heats up over time, whereas a griddle is more consistent) until a light to medium brown is achieved. Once to tofu is sautéed, set aside.

In the same large sauté pan, wok, or other pan, heat the remaining tbsp. of oil over high heat. Add the carrots and bell pepper and cook for 2-3 minutes, until just softening. Add the bok choy and cook for another 2 minutes, until the leaves are just beginning to wilt. Add the mushrooms to the pan and allow to brown, cooking just until the juices are releasing, about 3 minutes. Add the radishes and toss (I add at the end so they maintain some crispness). As the juices from the mushrooms boils off, add the tofu to the pan and mix. Lightly (lightly!) season with salt and pepper. Next, add the spicy honey soy glaze to the pan. It will bubble violently and thicken, so stir vigorously until all vegetables and tofu are coated evenly. Remove from heat and serve.

 

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And, as always, top with sriracha. It may not be the most beautiful, but this is better than take-out. Much, much healthier too.

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Spicy Lime Shrimp with Mango Coconut Brown Rice

I don’t have a lot to say; my brain is tired; my commute was long. I came home from work (or, really, I got out of my car an hour and a half later and came inside), and I was starving. I bought a mango and some accompaniments  a few days ago in thoughts of preparing a summer rice bowl full of spicy grilled shrimp, and then the week passed and all the components rested comfortably in my vegetable drawer. I guess it seemed like too much chopping. But, without much else to go on besides cereal, and knowing those vegetables would soften unappealingly while I spent a (hopefully) fantastic weekend away, I dove in to the prep work. I may work fast in the kitchen, but this recipe is the definition of a 30-minute-meal. It seriously all comes together in the time it takes to simmer brown rice, which is nice because once the timer goes off I am suddenly very impatient to eat. I topped my plate with this steamy, spicy concoction with a cleaned kitchen at the outcome, thanks to some quick swipes of the counter and the clean-as-you-go method. This means I can sit on the couch now and recuperate when I should be packing. How else do 25-year-olds live? Oh wait…

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*Chop, chop, chop*

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Spicy Lime Shrimp with Mango Coconut Brown Rice

Serves 2

20 frozen shrimp, raw, peeled and deveined

Spicy Lime Marinade:

  • 1 lime, juiced
  • 1 tbsp. grapeseed oil
  • 1 tsp. honey
  • 1 tsp. barbecue sauce
  • 1/2 tsp. sriracha
  • 1/4 tsp. chili powder
  • 1/4 tsp. smoked paprika
  • Dash of cayenne

1/2 cup brown rice

3/4 cup light coconut milk

1/2 cup water

2 tbsp. grapeseed oil, divided

1 mango, diced

1 red bell pepper, diced

1/2 red onion, diced

Salt & pepper, to taste

First, heat a saucepan over medium-high heat and add coconut milk and water. Once boiling, add brown rice, lower heat to low, and simmer, covered, for 30-35 minutes, until rice is tender and liquid is almost entirely absorbed.

To defrost the shrimp, add shrimp to a colander inside a large bowl. Fill the bowl with chilled water and let soak for 2-3 minutes. Empty the water and replace, and repeat the soaking process. Toss the shrimp in the colander under running water and set aside in a new clean bowl.

Mix the spicy lime marinade by shaking in a jar or whisking to combine. Pour the marinade over the shrimp and toss. Set aside for now (allowing to marinate for about 20 minutes).

Dice the mango and vegetables. In a sauté pan, heat 1 tbsp. grapeseed oil over medium-high heat. Add the bell pepper and onion, season lightly with salt, and sauté until the onion is translucent and the vegetables have softened. Remove vegetables from the pan and set aside.

In the previously used sauté pan, heat 1 tbsp. grapeseed oil over medium-high heat. Add shrimp to the pan, leaving most of the marinade in the bowl. Cook shrimp until pink and cooked through, about 3 minutes. Remove shrimp from the pan and set aside.

By this time, the rice should be done cooking. Add the sautéed vegetables and mango to the coconut rice and season with salt and pepper. Mix thoroughly to combine. Plate the coconut mango rice and top with shrimp.

Pour the remaining marinade into the sauté pan and simmer over medium heat until reduced and thickened, about 1-2 minutes. Pour marinade over plated shrimp and rice.

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Add Sriracha to serve, possibly with another squeeze of lime juice. A sprinkle of cilantro might be nice. Or maybe even a margarita on the side (not for you, Brian). Regardless, this was good. Creamy coconut milk, sweet mango, acidic lime and onion, and succulent and spicy shrimp are magic companions. Soon it will be summer and this meal will fit right in.

Orange Soy Chicken and Vegetable Stir Fry

Who’s craving vegetables? I am. I am craving vegetables, hard. As plate upon plate of cookies, treats, sweets, candies, and sugar-laced-foods have passed recently under my nose, I am suddenly unable to tolerate the idea of one more cookie, brownie, or otherwise. It’s time to correct the sweets binge with loads upon loads of savory, salted vegetables- mixed up quickly, as I’m still feeling the end-of-the-year laziness. If you’re ready for a quick yet satisfying dinner, served hot over rice, stir fry is the obvious choice. It comes together over high heat in minutes, brings full servings of vegetables to your dinner plate, and appeases that quirky need for salty umami flavors. You could make this yourself, Brian, once you master mis en place.

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Orange Soy Chicken and Vegetable Stir Fry

Serves 4

1 tbsp. olive oil or grapeseed oil (or other high-heat-compatible oil, not EVOO)

1 lb. boneless, skinless chicken breast, diced into 1 in. cubes (or 1 block tofu for a vegetarian option)

1 crown broccoli, chopped into florets

1 package snow peas (about 2-3 cups)

5 oz. package white button mushrooms, sliced

5-6 green onions, sliced

1/4 cup soy sauce

Juice of 1/2 an orange*

1 tbsp. sriracha sauce

1 tbsp. olive oil or grapeseed oil

2 tsp. brown sugar

1/2 tbsp. cornstarch

1/4 tsp. salt

1/4 tsp. fresh cracked black pepper

1/4 tsp. cayenne pepper

Brown rice, to serve

First, prepare the orange soy sauce. In a lidded jar or bowl, mix together (vigorously, by shaking or whisking) soy sauce, orange juice, sriracha, oil, brown sugar, cornstarch, and spices. Set aside sauce for later use.

Slice mushrooms, chop broccoli, slice green onions, and dice chicken before turning on the skillet. Heat a large skillet or wok over high/ medium-high heat and add 1 tbsp. oil. Add chicken to the skillet and saute, stirring regularly to brown all sides, approximately 5 minutes. Once chicken is cooked through, remove from the pan and set aside. Add sliced mushrooms to the skillet and season lightly with salt. Let brown for 2-3 minutes, then stir and continue cooking, for about 5 minutes total. Add snow peas and broccoli crowns and mix thoroughly. Stir regularly over high heat until vegetables are bright green and somewhat softened, about 3-5 minutes longer.

Return chicken to the skillet and pour orange soy sauce over the chicken and vegetable mixture. Stir and allow sauce to thicken by cooking over high heat for 2-3 minutes, until desired consistency. Plate chicken and vegetable stir fry over a small heap of brown rice, and sprinkle green onions over the dish. Serve hot, and enjoy a delectable and delightfully healthy dinner.

* Enjoy the other half of the orange as a cooking-dinner snack, sliced soccer game style