Vegetable and Tofu Stir-Fry
Sure, here is the recipe in the style of Serious Eats. This stir-fry is dead simple, but it's an incredibly versatile dish that can be tailored to your tastes and pantry staples. It calls for the basics- onion, bell pepper, broccoli, cauliflower, and carrot- but feel free to sub in or add whatever vegetables you like. Firm or extra-firm are your best tofu bets here. They'll hold their shape when cooked, unlike softer varieties, which tend to crumble. Stir-fries are all about maximizing flavor while minimizing effort. Don't crowd the pan: If your skillet isn't large enough to accommodate all of the ingredients comfortably, cook them in batches. This allows each component to brown properly and develop more complex flavors, rather than steaming sadly in a crowded skillet.
The origins of the stir-fry are hazy, but it's widely believed that the technique originated in China over 2,500 years ago. Back then, the primary cooking method was ""wokking,"" a technique that involved cooking food in a large, round-bottomed pan over high heat. This method allowed for quick and even cooking, and it was perfect for stir-frying. Over time, stir-frying spread throughout Asia and eventually made its way to the West. Today, it's one of the most popular cooking methods in the world. The beauty of a stir-fry is its simplicity. With just a few ingredients and a little bit of know-how, you can create a delicious and healthy meal in minutes. It's the perfect way to use up leftover vegetables, and it's a great way to get your daily dose of fruits and vegetables.
Vegetable and Tofu Stir-Fry Vegetable and Tofu Stir-Fry Vegetable and Tofu Stir-Fry Vegetable and Tofu Stir-Fry
Prep time: 15 | Cook time: 15 | Serves: 4
Ingredients
  • 1 tablespoon vegetable oil
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 cup broccoli florets
  • 1 cup cauliflower florets
  • 1 cup carrots, sliced
  • 1/2 pound extra firm tofu, cubed
Instructions
  1. Heat the oil in a large skillet over medium-high heat.
  2. Add the onion and cook until softened, about 5 minutes.
  3. Add the bell peppers, broccoli, cauliflower, and carrots and cook until the vegetables are tender, about 10 minutes.
  4. Add the tofu and cook until heated through, about 5 minutes more.
  5. Serve immediately.
Why It Works
  • The high heat of the wok or skillet creates a flavorful crust on the vegetables, while the constant stirring ensures that they cook evenly.
  • The combination of vegetables provides a variety of textures and flavors, making each bite interesting.
  • The tofu adds protein and substance to the dish, making it a satisfying meal.