Tofu Stir Fry

tofu stir fry

Teaching brings an unusual kind of balance to my life. Take any individual day, and my life doesn’t seem to have any balance at all. During the school year, I’m out the door by seven, and I barely even pause to eat between then and when I get back home. My life is a whirlwind of teenagers and papers and undecipherable scribblings on the whiteboard. But just when I think I can’t grade another essay or write another reading quiz… voila! Vacation! Balance comes to the force. I go from full-time teacher to the equally full-time task of being a stay-at-home mom. And so when I take the long view–semesters or years rather than days or weeks–I think my work-life balance is just right.

The problem is that I’m not nearly as good a homemaker as I am a teacher. You need someone to teach an English class? I’m your gal. Love it. Can do it all day. You want to talk about symbolism in The Catcher in the Rye? About the futility of the American Dream in The Great Gatsby? Shall we dissect a poem or practice writing essays for standardized tests? I’ve got you covered. Keeping up with laundry and clearing up Toymageddon in the living room, on the other hand? Errr, no. I’m currently surrounded by building blocks, stuffed animals, and partially-folded stacks of clothes. The dishes from lunch aren’t done, although I did wipe down the oatmeal chunks and smoothie dribbles from the dining table–my major accomplishment of the day! I could tackle the rest of the straightening right now, I suppose, but then when would I write this blog post?

What summer vacation buys me, you see, is the opportunity to prioritize things other than schoolwork. I begin every break from school with an unrealistically ambitious list of goals. This summer I’ve got a giant reading list, about fifteen different house projects, a tiny backyard garden (can we say that six plants counts as a garden?), a couple modest exercise goals, some longstanding writing ideas, and prep work for a new course I’m teaching in the fall. Of course, most days I chuck all that out the window in favor of playground trips, finger-painting extravaganzas, and afternoon naps, but it just feels really good to be able to choose my own priorities for a couple of months. Maybe one of these days I’ll even finish folding the laundry.

I am happy to report back on at least one concrete accomplishment of summer break thus far: I’ve checked off my reading list a collection of David Foster Wallace’s essays called A Supposedly Fun Thing I’ll Never Do Again. Highly recommend. As a disclaimer, I haven’t read and probably never will read DFW’s giant masterpiece, Infinite Jest. I’m just not that into sprawling postmodern novels. (Sprawling Victorian novels, on the other hand…) But these essays are gold–funny, playful, and packed with insight into the American notion of fun. The titular essay is about the author’s trip on a luxury Caribbean cruise. Whether or not you’re planning to take a cruise this summer (or in your lifetime), this essay will make you think twice about your own notions of relaxation and how it’s being sold to you. Wallace isn’t particularly kind to middle America in this collection, but then again, he turns his incisive observations towards his own neuroses just as frequently–Exhibit A, his hilarious fascination with his cruise ship’s Vacuum Sewage System, or Exhibit B, his “boviscopophobia… the morbid fear of being seen as bovine.”

Also, how did I not know that this book has not one but two essays about tennis? I kind of wish I’d saved them to read during Wimbledon next week! If you follow tennis at all, you’ll love these; the essay about Michael Joyce, in particular, is a great snapshot of the tennis world in the mid-nineties. FYI, I skipped the essay on television (too much has changed in the world of TV since 1990) and on David Lynch (not my cuppa), and unless you love critical theory, you might skip the little piece on post-structuralism as well. But there’s still more than enough here to enjoy.

Back to what I was saying about getting to choose my priorities. Yet another goal on my list for this summer is to try some new recipes. Here’s one that I ran across and just had to attempt, as I’ve always loved the General Tso’s Tofu dish from the Chinese takeout place around the corner. I was thoroughly impressed with the outcome of this tofu stir fry, but I’m pretty sure this is not going to go into my typical weeknight dinner rotation, as it involved multiple pots and pans, three mixing bowls, two cutting boards, a gallon-size Ziplock bag, a cast iron skillet, and even more kitchen paraphernalia. At one point I actually said aloud, “Man, this is complicated!” But I’m definitely going to return to this as a special occasion dish.

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Time Commitment: The Minimalist Baker lists twenty minutes to make her General Tso’s Tofu. HAH! Not even close. My slightly edited tofu stir fry took about an hour. It would have taken even longer if #2 hadn’t gone to bed early, giving me a little extra concentration to devote to a cooking project.

Mess: This made a Deepwater Horizon-level disaster zone of my kitchen. If I looked carefully I probably could have found some oil-covered ducks somewhere in there.

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Mom Fails: Various and sundry. I forgot to add the dried red chilies in the final minutes of sautéing the tofu. Whoops. That little bit of added heat would have been delicious. Also, Minimalist Baker pressed her tofu for ten minutes, which I also did, even though ten minutes seemed a bit short to me. Should have gone with my instincts, as my tofu was still kinda mushy as I fried it. And finally–yes, ANOTHER fail–don’t be like me and decide to chop your tofu into tiny little cubes. All that means is that you’ll spend thirty minutes trying to flip over teeny tiny squishy tofu bits in an effort to get them to fry evenly. It was annoying, and it didn’t really work. 1-inch cubes will be fine.

For Kids: Maybe it’s a good thing I didn’t manage to get the chilies in there, because #1 loved the tofu! We were out of lemon, though, so she refused to eat the broccoli. Apparently now she will only eat broccoli when it has lemon juice spritzed over it. Toddlers. Sheesh.

Tofu Stir Fry

Serves 3-4

Adapted from The Minimalist Baker’s General Tso’s Tofu

Ingredients

  • 1 cup white or brown rice, cooked according to package directions

Tofu

  • 1 12-oz package extra firm tofu
  • 3 tbsp soy sauce
  • 1-2 tsp Sriracha sauce (depending on your spice tolerance)
  • 1 tsp sesame oil
  • 1 Tbsp maple syrup
  • 5 Tbsp cornstarch
  • 2 Tbsp vegetable or canola oil, for frying
  • 4-5 dried red chilies, optional (depending on your spice tolerance)

Sauce

  • 2 tsp sesame oil
  • 2 tsp cornstarch
  • 3 cloves of garlic, minced
  • 1 tsp fresh ginger, minced
  • 1 Tbsp rice vinegar
  • 1/4 c maple syrup
  • 3 Tbsp soy sauce
  • 1 Tbsp water

Stir Fry

  • A few glugs oil (sesame or otherwise) for sautéing
  • 1 bunch green onions, chopped
  • 2 broccoli crowns, cut into one-inch florets
  • 1 red bell pepper, sliced
  • Other vegetables, if desired

Directions

  1. Before you begin, press your tofu to get out excess water. Sandwich the tofu in a clean towel (or between a healthy amount of absorbent paper towel) and set something heavy on top–a heavy bowl, a cast iron skillet, etc. Let the tofu press for 20 minutes or so, as you chop your veggies, cook your rice, and…
  2. Whisk together your sauce: combine all ingredients in a small bowl and mix thoroughly. Set aside.
  3. Return to your tofu. Cut it into approximately 1-inch cubes. Then place the cubes into a medium mixing bowl and sprinkle with soy sauce, Sriracha, sesame oil, and maple syrup. Toss gently to coat.
  4. Place the coated tofu cubes into a gallon-size Ziplock bag. Add 5 Tbsp cornstarch to bag and shake gently until cubes are coated and kind of pasty looking.
  5. Heat oil in medium frying pan. Fry tofu cubes on all sides until golden brown. Once you’ve started this process…
  6. Begin sautéing your vegetables in a wok or large frying pan.
  7. Once your tofu is looking brown and slightly crispy, add a few dried red chilies to the pan, if desired. Cook another minute.
  8. Once your vegetables are cooked to your liking (mine took about eight minutes), add the sauce and tofu. Cook 2-3 minutes more, stirring frequently, until sauce has thickened slightly and coated all elements of your stir fry.
  9. Serve tofu stir fry hot, with rice.

Garlic Roasted Broccoli

Rating: 5/5 stars. This is the one broccoli recipe to rule them all.

It’s impossible to meet someone less enthusiastic about the “paleo diet” than I am. I say that with very little exaggeration. You can ask my husband: I rant about the paleo diet on a regular basis. I find the premise silly and the environmental ramifications unsettling. I refuse to believe that my enjoyment of a morning bowl of oatmeal makes me less healthy than some five foot tall guy in skins with a life expectancy of 35.

On the other hand, a “paleo” person (by which I do not mean a person who lived in the Paleolithic era—who frankly would be thrilled at the idea of bottomless pasta bowls, movie theater popcorn, and cookie cakes—but rather a twenty-first century person who ascribes to the paleo diet) would have plenty of criticisms of my own eating habits. I’m a vegetarian, for crying out loud. I speak chocolate chip cookie as my second language.

Despite all this, the paleo diet and I have recently come to a fragile truce.

A few weeks ago, our family arrived for lunch at my parents’ to find the house engulfed in fragrant garlic. Rob and I exchanged our patented “garlic bread—hell yes” glances. (Those come in handy more often than you might think in our marriage.)

I had a moment of disappointment when I realized that glorious odor was actually coming from a pan of roasted broccoli. But the disappointment didn’t last. While the broccoli wasn’t exactly C&O Trattoria garlic knots, it was still the best broccoli I’ve ever eaten.

My mother, who’s diabetic, is always on the hunt for good recipes that won’t turn her body against her. She found this one on a paleo diet website. Despite its dubious (to me) origins, I can’t help but shout its praises from the rooftops. This recipe is delicious and shockingly easy—a pairing made in busy-mama heaven!

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Time Commitment: 25-30 minutes. You can whip together the broccoli mix in ten minutes; then it takes 15 minutes to roast.

Mess: Minimal, especially if you line your baking pan with foil.

Mom Fails: When food comes out of the oven, I’m ready to get it on my plate and in my belly, ASAP. I tend to forget any last steps that are supposed to happen after food comes out of the oven. This recipe was no exception. In my hurry to become at one with the garlic I’d been smelling for the last fifteen minutes, I totally forgot that I was supposed to drizzle the finished product with lemon juice. This didn’t seem to make any noticeable difference in terms of the final product.

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Heavenly Garlic Roasted Broccoli

(Source: http://paleogrubs.com/roasted-broccoli-recipe)

Makes Broccoli for 4–or for 2, if you really love broccoli (like Rob and me)

I made the following modifications from the original recipe. The recipe below reflects these modifications.

  • Lemon Juice:As I mentioned, I forgot to drizzle lemon juice after taking the pan out of the oven. This by no means ruined the recipe, so I marked that particular step as optional. Do it if you remember, because I’m sure it adds some pleasant brightness. But if you forget, don’t worry about it. You have enough stressors in your life. Broccoli shouldn’t be one of them.
  • Garlic press: I know garlic presses get a bad rap. Yeah, they take up precious kitchen space and only do one job. But what if you want your garlic minced very fine—basically pulverized? I could sit there with my chef’s knife hacking away for fifteen minutes, or I could whip out the garlic press and be done instantly. I’ll let you guess which option I choose.
  • Salt and pepper: I used slightly less salt and pepper than the original recipe calls for. Unless your two heads of broccoli are truly enormous, you really don’t need a full teaspoon of salt or ½ teaspoon of pepper.

Recipe

  • 2 medium-sized broccoli crowns, washed and cut into florets
  • 3 tbsp olive oil
  • 5 cloves garlic, pressed or minced
  • ¾ tsp salt
  • heaping ¼ tsp black pepper
  • sprinkle of red pepper flakes (optional)
  1. Preheat the oven to 400 degrees.
  2. In a small prep bowl, mix together your salt, black pepper, and garlic.
  3. Toss together broccoli and olive oil in a large bowl.
  4. Sprinkle broccoli with spice mixture. Stir gently as you sprinkle. Be sure to spread the spices evenly so you don’t get any overly salty bites.
  5. Spread broccoli in a single layer on a foil-lined baking sheet.
  6. Bake for fifteen minutes, stirring once half-way through. (Add the red pepper flakes, if desired, at the half-way point.) The broccoli is finished when the edges are beginning to blacken.
  7. Squeeze fresh lemon juice over the broccoli, and serve.