Tuesday, January 1, 2013

Basic Stir Fry

Basic Stir Fry with Indian Spices

This will work with pretty much any vegetable you have in your fridge, but I always like to start with zucchini and squash as a base vegetable.  For this recipe I just grabbed what needed to be used up from the shelves and it made about four servings. 

Tonight I used tofu (extra firm) for protein, but use whatever meat you want.

Build your marinade to flavor the tofu.  I went Indian-inspired tonight, but just toss some spices around to see what happens.  I throw things in a bowl, but I'll estimate amounts:
  • 1/2 tbsp. olive or sesame oil
  • 1/4 cup lemon juice
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1 tbsp.  curry
  • 1 tbsp. turmeric
  • 1 tbsp. fresh ground ginger
  • red pepper flakes (however much you want)

Cube your tofu and let it all mingle.  In the meantime, chop the bebbles.

I grill the tofu separately because it helps to keep its shape, but you don't really have to.  Keep the extra marinade in the bag, you'll need that later.

Cook the vegetables in a frying pan with a tiny bit of oil, starting with the vegetables that need the longest to cook first and adding more every few minutes.

Once all the vegetables are in, pour over the remaining marinade and add any amount of hot sauce you want.  Keep the heat high and cover, letting the vegetables steam in the marinade for a few minutes.  Uncover, add the grilled tofu, and cook until the desired doneness or dryness.

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