okay, there are a fair amount of ingredients and fairly long instructions, but don’t worry. The instructions may seem long but they’re all pretty easy. The vegetables and tofu are pretty cheap. The vinegar, soy sauce, sriracha sauce and worschestshire sauce are more expensive – I wouldn’t buy them for a one time dish – but they will last a long time and are useful in other dishes… especially sriracha sauce, which is delicious on pizza. (it’s also pretty cheap in the right places – check the Asian section of the grocery store.) If you don’t want to buy you might be able to find these ingrediants from a friend or in a communal kitchen. My school has an online marketplace where you can obtain most ingredients on the cheap.
Note: the sauce can be scaled up or down depending on how much you want. If you’re doing a smaller batch, you can always save leftover sauce – it’ll be good for awhile. I also like my sauces tangy, so you may need to tone down the vinegar a bit. However, independent sources have declared the sauce “yummy” and “delicious”
If it ends up being too spicy you can:
- use less of it for marinating the tofu/don’t marinate the tofu as long
- put less of it in 😦
- dilute it with more soy sauce/vinegar
- eat it with lots of plain rice!
ingredients
- 6tbs rice vinegar *
- 6tbs soy sauce (lite) *
- 1 tbs oil (recommend: sesame, but others are fine) *
- 3/4 tsp sriracha *
- 1/2 tsp worschetshire sauce *
- 1 tsp sugar *
- 1 lb tofu
- 2 stalks celery
- 2 carrots
- 1/2 onion
- couscous or rice
- sesame seeds
potential add ins: ginger, chili flakes, garlic; curry powder is a definite plus
Easy; time: 2 hours, but you don’t have to watch it the whole time.
This makes ~ 6 servings, but it is easy to scale down.
directions:
combine marinade ingredients. cut up tofu and then marinade it – to do this, put the tofu in a dish and pour the marinade over it until it completely covers the tofu. Let it marinate for about an hour.
In the meantime, chop the carrots, celery and onion. Larger pieces are fine – they’ll cook down.
First: sautee onion. Put a little oil in the pan – enough to lightly coat the bottom of the frying pan. Once it is hot (remember: you can test this by dropping a piece of onion in. does it sizzle. If yes, you’re set) put the onions in the pan and cook over medium heat. They should soften and brown, but not burn. make sure to turn them over every once and a while.
The times are fairly flexible – once you put them in, they can sit for a while (just turn the heat down). When you have about 45 – 30 minutes of cook time left, add the tofu, carrot and celery. Cook in essentially the same way. You can add a little of the marinade to taste, but careful: it’s easy to overdo it. Let the whole thing sit on medium heat with occasional stirring.
If there is a lot of liquid in the bottom of the pan you can take out the veggies and tofu and then add a little flour (or cornstarch if you happen to have it) to thicken it. keep it over the heat for a minute or so while stirring to do so.
Serve it warm over the carb of your choice. Sesame seeds are a nice finishing touch. Refrain from salting it – even the lite soy sauce is pretty salty.
sriracha stirfry. inaccurately named. slightly spicy. super delicious.
collegekitschin 