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.
Top left and clockwise: red pepper, bok choy, radish, carrots, cremini mushrooms
Inside the mason jar: sauce that is amazing
My favorite way to prepare tofu: lined up on a griddle, flip x 6
Spicy Honey Soy Glazed Tofu Stir Fry
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.
And, as always, top with sriracha. It may not be the most beautiful, but this is better than take-out. Much, much healthier too.