Detox Monday

It has been a busy few weeks with trips to NYC and Chicago. Then, this past weekend we had friends in town visiting. It was so great having house guests and showing them around St. Louis. We rode to the top of the Arch in a tiny cart that barely fit the four of us; additionally, we made sure our friends tasted some St. Louis staples, such as toasted ravioli.

The weekends of traveling, coupled with our friends being in town, meant that weeks became just as crazy as the weekends. I felt like I hadn’t cooked in ages, so I was excited to dust off the pans and make a delicious dinner. Veggie and Tofu Stir-Fry sounded like the perfect meal to start the next few low-key weeks. Although my husband isn’t a fan of tofu, he loved the flavors of the meal and requested that next time I add chicken instead. The sauce would be incredible on any meat or fish in a stir fry.

I hope you had a great weekend!
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Veggie and Tofu Stir-Fry

Source: Cooking Light

What You Need

  • 1 (14-ounce) package water-packed extra-firm tofu, drained
  • 1 tablespoon canola oil, divided
  • 1/4 teaspoon black pepper $
  • 3 1/2 teaspoons cornstarch, divided
  • 3 large green onions, cut into 1-inch pieces
  • 3 garlic cloves, sliced
  • 1 tablespoon julienne-cut ginger
  • 2 cups chopped broccoli
  • 2 large carrots, peeled and julienne-cut
  • 1 cup snow peas, trimmed
  • 2 tablespoons Shaoxing (Chinese rice wine) or dry sherry
  • 1/4 cup organic vegetable broth
  • 2 tablespoons lower-sodium soy sauce
  • 1 tablespoon hoisin sauce
  • 1 teaspoon dark sesame oil

What To Do

  1. Cut tofu lengthwise into 4 equal pieces; cut each piece crosswise into 1/2-inch squares. Place tofu on several layers of paper towels; cover with additional paper towels. Let stand 30 minutes, pressing down occasionally.
  2. Heat a large wok or skillet over high heat. Add 1 1/2 teaspoons canola oil to pan; swirl to coat. Combine tofu, pepper, and 2 teaspoons cornstarch in a medium bowl; toss to coat. Add tofu to pan; stir-fry 8 minutes, turning to brown on all sides. Remove tofu from pan with a slotted spoon; place in a medium bowl. Add onions, garlic, and ginger to pan; stir-fry 1 minute. Remove from pan; add to tofu.
  3. Add remaining 1 1/2 teaspoons canola oil to pan; swirl to coat. Add broccoli; stir-fry 3 minutes. Add carrots; stir-fry 2 minutes. Add snow peas; stir-fry 1 minute. Add Shaoxing; cook 30 seconds, stirring constantly. Stir in tofu mixture.
  4. Combine remaining 1 1/2 teaspoons cornstarch, broth, and remaining ingredients in a small bowl, stirring with a whisk. Add broth mixture to pan; cook until slightly thickened (about 1 minute).
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