STIR FRY TOFU WITH VEGGIES

Stir Fried Tofu With Vegetables (or, other meat substitutes made from gluten (seitan) recipes in this blog.)
If in this recipe if you do not like or have these particular vegetables available in your area choose another combination. Be wise in color and pick taste complimenting of each other. Sub leek for a scallion or onion, snow peas could be zucchini or mushrooms and the bell sweet pepper switched to one of the other cabbage family or perhaps even celery (great sub. For salt.) Don’t get too many flavors going, pick an area of focus like an artist does in a painting or dominate. It’s the secret to cooking and doing recipes. Too many strong flavors “muddles the pot and spoils the brew”, like in a painting that has dull and muddy colors. One strong vegetable and the others are there to assist that vegetable by being milder in flavor not over crowding it’s flavor. I always make up this recipe differently each time for variety, but I do have my favorite dominates using fresh vegetable. All my vegetarian recipes are adaptable to just adding in the meat desired instead of tofu. That goes without fanfare.
Ingredients;
1 lb. Tofu (all soy beans are GMO, buy organic for health reasons)
2/3-cup safflower oil
1 leek (sliced) or, onion
4 baby corn cobs, halved length ways (optional)
2 oz. Snow peas
1 red bell pepper (diced)
2 oz. Bamboo shoots (drained and rinsed)
Over Rice or noodles (chow main i.e.)
Topped with green onion to suit taste

Rinse tofu in cold water and pat dry with paper towels. Cut tofu into 1-inch cubes.
Heat oil in wok or cast iron skillet i.e. until almost smoking, then, reduce the heat.

Add: The stir-fry ed tofu, to golden brown and remove draining on absorbent paper towel.
Pour all, but 2 tbs. of oil from pan and return to heat

Add; vegetables, leek, corncobs, snow peas, bell peppers, and bamboo shoots (stir-fry for 2-3 minutes.)
Other vegetable and spice options: 1 clove crushed garlic, 2 tbs grated ginger, 2 tbs chili sauce or ½ tsp. chili flakes, 1 tbs sesame or olive oil, 1 medium carrot, sliced mushrooms, 6 spring chopped onion (topping), ½ Chinese cabbage (finely sliced), 1 cup bean shoots, celery, sweet and sour sauce i.e.

Add the ingredients together to the wok or pan. Blend the cornstarch with water to make a smooth paste and stir into the sauce with ingredients cook and bring to a boil. Stir constantly until thick and clear.
Sauce:
· 1 tbs. Chinese rice wine or vinegar
· 4 tbs. fish sauce
· 3 tsp. light soy sauce
· 2 tsp. sugar or honey
· Salt (taste)
· ¼ cup vegetable stock or other
· 1 tsp cornstarch (Organic..all corn and corn oil is GMO)
· 2 tsp water
Stir the tofu into the mixture in the wok and cook for about 1 minute until hot. Serve over the rice or noodles.
Every vegetable has healing properties and spices such as ginger. Try and get organic produce or fresh produce from your area.

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