Our Veggie Kitchen

Veganmofo ends today, and this is my twentieth post for the month. I made it, sigh! I used to make this dish with chicken when I wanted an Asian dish that looked really nice. I used fried tofu and, once again, made something that looks and tastes great. Toast the almonds yourself and you'll have nailed three of the five senses. I served it over rice with miso/noodle soup.



Almond Tofu Stir Fry
1/3 cup whole almonds
2 tbs vegetable oil
1 tsp sesame oil
1 lb tofu, drained & cubed
2 cloves garlic, minced
1 tbs ginger, minced
1/4 tsp red pepper flakes
3/4 cup vegetable stock
1/4 cup soy sauce
2 tbs sherry
1 lb bok choy
2 medium carrots

These steps can all be done concurrently.

• Preheat the oven to 350 degrees. Spread the almonds on a baking sheet and toast for 5 or 5 minutes.
• Toss the tofu cubes with the garlic, ginger and pepper flakes, set aside for about 15 minutes.
• Remove the Bok Choy greens from the stalks. Roughly chop the greens and dice the stalks. Peel the carrots and thinly slice them on the diagonal.

Heat vegetable oil in a saute pan over medium-high (I don't use a wok, but you could). Toss the tofu mixture with cornstarch. Add the tofu to the pan and fry, turning the tofu as each side browns. When the tofu is finished, remove and set aside. Whisk the broth, soy sauce and sherry into the bowl with the cornstarch mixture that didn't cling to the tofu and set aside.

Add the sesame oil to the pan, along with the bok choy stalks and carrots. Stir fry until the veggies are crisp-tender, just a couple of minutes. Stir in the greens and cook until they begin to wilt. Add the tofu and liquid (whisk a gain for good measure) and cook, just until the sauce thickens. Sever over rice.

4 Servings: 237 cal (17g fat, 10g carbs, 11g protein)