1 350 g package of firm tofu, drained and patted dry then cut into 2cm cubes
1 clove garlic, pressed through a garlic press
1 Tbsp. grated fresh ginger (about 5 cm of ginger)
1 medium onion, cut in half then into 1 cm-wide strips
1 red pepper, cut into thin strips
1 - 2 broccoli stalks, cut into bite-sized pieces
1 celery stalk, cut into strips
4 button mushrooms, stems removed and sliced
10 snow peas, stem end snapped off
1 green onion, chopped (optional garnish)
Sauce and stir frying:
1 tsp. cornstarch
2 Tbsp. hoisin sauce
2 Tbsp. soy sauce
¼ cup water
2 Tbsp. rice vinegar
1 Tbsp. vegetable oil (for tofu)
1 Tbsp. vegetable oil (for veggies)
small, sharp knife
measuring cups and spoons
grater or micro plane
2 medium-sized bowls
3 small bowls
wok or large frying pan
long handled spatula
digital meat thermometer if substituting meat or chicken for tofu
Measure the soy sauce, sugar and rice vinegar into a medium-sized bowl and mix together for the marinade.
Drain the tofu, pat dry then cut into 2 cm sized cubes. Add to the soy mixture and toss together. Put aside for now.
Scrape the skin from a piece of gingerwith a teaspoon then grate on the small holes of a grater or micro plane. Measure 1 Tbsp. and place in a medium-sized bowl.
Peel the skin from a garlic clove and press through a garlic press. Add to the ginger.
Peel the onionand cut in ½ from the hairy root end to the tip. Cut each half into 1 cm wide strips. Add to the ginger bowl.
Cut the red pepper in ½ and remove the stem and seeds. Slice the red pepper into thin strips, about the same size as the onion. Add to the ginger/onion bowl.
Cut the broccolitops into bite-sized pieces (like small trees). Cut the upper part of the stalk into thin slices. Add to the onion bowl.
Cut the celeryinto 1 cm wide strips and add to a new small-sized bowl.
Remove the stems from the mushroomsthen slice the mushrooms into 4 or 5 slices. Add to the celery.
Snap off the top of the snow pea pods and pull the thread along the seam of the pea. Put in a new small-sized bowl.
Thinly slice the green onionand put aside to garnish the stir fry.
Measure and mix together the sauce: the cornstarch, hoisin sauce, soy sauce, water, and rice vinegar. Set aside for now.
Place a wok or large frying pan on the stove-top and turn the element onto medium-high. Have an adult by you as you stir-fry because you will be working with a hot temperature and hot oil. Let the wok or pan heat up for a few seconds.
Add 1 Tbsp. vegetable oilto the wok and let heat up. Carefully add thetofuand marinade to the wok. Stir-fry for about 5 - 6 minutes. You want the tofu to be browned and crunchy on the outside but soft on the inside. Turn the tofu over as needed with the spatula. Turn the heat off and remove the tofu to a plate or clean bowl.
Turn the heat back on. Add 1 Tbsp. of vegetable oil to the wok and let it heat up. Add the onion/broccoli mixture and stir-fry for about 2 minutes. Keep the vegetables moving around the wok.
Add the celery and mushrooms and stir-fry for 2 minutes.
Add the snow peas and stir-fry for one minute.
Pour in the sauce and add the tofu back to the wok. Stir-fry for one minute or until the sauce thickens.
Turn off the heat and serve right away over brown rice. Garnish with the sliced green onions and enjoy.
Try different veggies in this stir-fry. See what is in the fridge and in season.
Instead of tofu, you can substitute sliced chicken or beef. Slice the raw poultry or meat into 1 cm wide strips and marinade. Following the same recipe, cook the chicken or beef until inside reaches a temperature of 74° C. Wash your hands, the cutting board and knife well after cutting raw poultry or meat.