The blogosphere is a weird place. Sometimes it can make you feel as though you know someone in real life, even when you don’t.
That’s how I felt when I first read The Hungry Birdie. I don’t know Robin, the blog’s author, but the way she writes and the level of detail she puts into her posts makes me feel like I do. I like that.
A few weeks ago, she posted a recipe for No Fry Stir Fry, a vegan mix of veggies and tofu that’s baked in the oven rather than fried in a wok. Now, I happen to love tofu, but my husband does not. I even posted this comment on her blog:
“I’m trying to convince my husband that he likes tofu. So far I haven’t had much luck, but maybe this recipe could convert him! If not, more for me! Looks delicious.”
So, I gave it a try. The hubs was skeptical, so I made him a pork chop too…just in case. “How did you cook the tofu? Was it in the oven with the veggies?” he asked. When I told him that it was, he said, “interesting.”
It didn’t sound promising.
However, much to my surprise, he liked it. He said that baking to tofu gave it a nice texture, and I’d have to agree. Plus, the citrus sauce gives everything a really nice flavor. I really enjoyed this recipe and didn’t feel even a smidge guilty when I went back for seconds. Gotta love that. Thanks for the recipe, Robin!
No Fry Stir Fry (serves 4)
Adapted from The Hungry Birdie
What you need:
- 1 head broccoli florets
- 3 carrots, peeled and cut on the diagonal
- 1 small red onion, peeled and sliced
- 1 package extra firm tofu, dried and cut into cubes
- 1/3 cup almonds, coarsely chopped
- About 2 cups prepared couscous (or quinoa or brown rice)
- 1/3 cup freshly squeezed orange juice
- Zest of said orange
- 1 clove garlic, grated
- 1/2 tsp ginger, grated (or use jarred ginger, like I did)
- 4 tsp soy sauce
- 3 tsp brown sugar
- 1 1/2 tsp sesame oil
- 1 tsp rice vinegar
- 1 tsp cornstarch
- 1/4 tsp chili flakes
- freshly cracked black pepper
How you do it:
- Preheat oven to 375 degrees.
- In a large bowl, whisk together the ingredients for the citrus sauce. Add veggies and tofu (reserving almonds for later) and toss to coat. Spread mixture onto a shallow baking tray lined with foil and bake for 15 minutes. Add almonds and bake for another 10 minutes.
- Meanwhile, prepare the couscous (or rice or quinoa). Serve the vegetable and tofu mixture over the couscous and drizzle everything with a bit of soy sauce and sriracha.
That looks pretty incredible! I adore tofu, as well. Your hubby’s response, “interesting,” made me giggle. That’s SO what my husband would say, too. So cryptic. :-p
I love stir fry and look forward to trying this no fry version, minus the tofu though, my hubby would not enjoy that at all.
Ooh I love tofu every way I’ve ever had it but I’ve certainly never had it baked. It sounds utterly delicious- I definitely have to give this a shot soon!
Wow thank you for your kind words Bobbi! I’m so happy you like the recipe and that you convinced your man to give it a try. My boyfriend is not a vegan like me but I’ve turned him on to tons of meat-free dishes, so there’s hope. I agree that baking the tofu gives it a hearty (almost poultry-like) flavour. I love your blog, keep the deliciousness coming! xo Robin
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Well, if your husband liked it, maybe mine would, too. Who knows? It’s worth trying… 😛
It’s so pretty and healthy! What a great concept!
Wow. This loos amazing. I like tofu also!
I am going to the market and buying these ingredients. I am all over this!
This is a great idea! I feel like you did it just for me. 🙂
Hey, Bobbi. There’s an America’s Test Kitchen recipe that I use as a standby about once a week for roasted broccoli; you toss the florets in olive oil and a a little sugar, and roast at 475 for 10-15 minutes. It comes out very much like stir-fry. If you add in some crushed red pepper and serve with brined/grilled chicken, the sum total is enough like a stir fry to make me happy on a weekday evening.
Sounds awesome, Andrew. I love roasting veggies — so much tastier that way. Thanks for sharing.