Tofu, Edamame, & Carrot Stir-Fry
Serves 4.
1 C white or jasmine rice
3 T soy sauce
3 T hoisin sauce
2 T balsamic vinegar
1 T Asian chile sauce (like Sriracha!)
2 tsp cornstarch
2 T sesame oil
4 scallions, chopped ( w/white and green parts separated)
3 cloves garlic, minced
1 1-inch piece of ginger, peeled and finely chopped
4 oz shitake mushrooms, stemmed and chopped
3/4 cup shelled edamame (soy beans). You could also use snow peas, broccoli, etc.
1-2 carrots, sliced
1 pkg extra firm tofu, drained or pressed dry -- or sub chicken or beef!
1. Broil tofu. Cut the block into thin slices and brush all sides with olive oil. Put on tin foil lined pan and broil until golden brown, flipping once. Cut into cubes. Set aside.
***Note: If you don't mind soft-cooked tofu, you can skip this entire step and simply add the uncooked tofu cubes in Step 5!***
2. Steam the edamame and carrots. Set aside.
3. Cook the rice as label directs. Meanwhile, whisk soy sauce, hoisin sauce, vinegar, chile sauce, cornstarch, and 1 cup water until smooth. Set aside.
4. Heat sesame oil in work or large skillet over medium-high heat. Add the scallion whites, garlic, and ginger and stir-fry 30 seconds. Add mushrooms and stir-fry until golden brown and tender, about 3 mins.
5. Whisk the reserved soy sauce mixture and add it to the wok. Bring to a simmer, then add the tofu, carrots, and edamame. Cook, stirring occasionally until the sauce is thick, about 2 mins. Sprinkle with the scallion greens.
