Veggie Stirfry with Ginger & Black Vinegar Sauce on Jasmine Rice with Tracy’s Tofu!

Made this the other night and it was great! Was experimenting with a new stir fry sauce and trying to use up some leftover Thai coconut rice I had in the fridge from the day before. We are also trying to eat extra healthfully lately. As well I had a major hankering for Tracy’s tofu! My man’s aunt taught me her special recipe when we were away and I’m in love with it!

What Ya Need:

The Veggies: (Use as much as you feel will feed yourself or your brood)

  • Broccolini cut into thirds (or broccoli or gai lan)
  • Cauliflower cut into florets
  • Carrots cut into diagonal slices
  • Snow peas trimmed (could sub sugar snaps)
  • Yellow bell pepper sliced (could use red or orange)
  • Celery cut into diagonal slices (try to get organic as this is a dirty dozen vegetable)
  • Onion diced (I like Vidalia or Walla Walla for this but conventional onions are AOK)
  • Ginger chopped fine (old rather than young, you want that super pungent flavour)
  • Garlic minced (as many as you can be bothered to chop!)
  • Bean Sprouts rinsed and picked over
  • Olive Oil for frying

How To:

Sautee onion and ginger in olive oil til golden and translucent. Add garlic and mix around for a bit careful not to burn. Push all to sides of pan. Bring heat up high. Toss in all vegetables except for bean sprouts. Once looking still crisp but starting to get tender toss in the sauce. Steam veggies in the sizzling sauce for a few minutes. Meanwhile plate your rice. Once veggies are done to desired cooked-ness (not a word) add to plates. Quickly toss in beansprouts til steamed a bit. A minute or so. Put on top of veggies. Reduce sauce in pan for a minute or so on high. Then drizzle thickened sauce on top. Put Tracy’s tofu on the side.

The Sauce: (note the rule of 3) – this makes enough for a large stir fry for 4 people. So half or double depending on how many people you are feeding.

  • 3 tablespoons Black Vinegar (from an Asian Market or substitute Malt vinegar if cannot find….or make a substitute with rice vinegar and balsamic per this link )
  • 3 tablespoons dark soy sauce (I like Kimlan)
  • 3 tablespoons coconut palm sugar
  • 1/2 cup reduced/strong stock (veggie or chicken) NOTE: If using Bouillon use half amount of water asked for. If using home made or stock from a carton reduce 1 cup until it’s 1/2.

How To:

Put hot stock in bowl. Add palm sugar and stir in til sugar dissolves. Add black vinegar and soy sauce. Set aside. Once veggies almost done. Toss into pan per directions above. Reduce after taking out the veggies.

The Rice:

  • Make Jasmine Rice per the package. (I had a small amount of leftover thai coconut rice from a lunch the day before. Once the new Jasmine rice was cooked I threw in the cold leftover rice, stirred it around and put the lid back on. Yay no wasted food!)

Tracy’s Tofu:

  • Organic Firm Tofu
  • Tamari (I had to use some low sodium soy sauce in lieu as I was out of Tamari)
  • Nutritional Yeast
  • Sambal Oelek

How To:

Preheat oven to 375-400F ish

Slice block of tofu into 1/2 cm thin slices. Put in a baking with olive oil drizzled on the bottom. Top each square with a dollop of Sambal, a drizzle of Tamari and a few pinches of nutritional yeast. Bake in the oven for 20-25 mins depending how cooked they look / your preference.

Try not to eat them all before you plate your meal. They are pretty darn addictive.

THANK YOU TRACY FOR THE TOFU RECIPE!!! LOOOOOOOOVE IT.

Assembly:

Rice, veggies, bean sprouts, drizzle extra sauce, baked tofu.

You can top with extra Sambal and tamari or soy sauce as desired!

Here are the snaps!

Veggies getting all fried and stirred.

Veggies getting all fried and stirred.

And bowled up with Tracy's tofu and some gently sauteed bean sprouts. Top with more Sambal and extra soy sauce should you so desire!

All bowled up with Tracy’s tofu and some gently sauteed bean sprouts. Top with more Sambal and extra soy sauce should you so desire!

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