April 24: Tofu Stir Fry with Ginger-Scallion Sauce

On Easter night, we cooked up a tofu stir fry with some leftover veggies and a ginger-scallion sauce taken from "How to Cook Everything: Vegetarian." We typically cube the tofu, but Paul tried a new technique. Meet "domino-sized" tofu.

The "dominoes" are a lot easier to move around without burning the heck out of yourself.

The cubes can be tough to cook, especially if you're concerned with cooking them on all six sides evenly. The "dominoes" are a welcome change for my slightly anxious (but happily, not burned) self.
 

I'm so relaxed right now only cooking two sides.  

We pan fried the tofu in some olive oil until they were crisped up. We had a bunch of vegetables to use from the produce box. In the bowl below are snap peas, broccoli, carrots and some dandelion.*

I am not so good with the estimating. Need a bigger bowl.

Based on the notes in the cookbook for the sauce, we decided to make the stir fry with some egg noodles rather than rice.

While the egg noodles were cooking, we stirred up all the vegetables in our rarely-used wok.

It's a nice wok, but really heavy. I have tiny chick muscles and have a hard time getting it all the way out of the back of the cabinet, OKAY?

I prepped the ingredients for the sauce -- chopped some scallions and ginger. I have used our peeler in the past to get the skin off the ginger root -- but Naveen from our Indian cooking class just used a knife to scrape it off, so I tried that. It actually works well, especially if you use a small paring knife, because you can get into the little crevices and not waste the smaller pieces of ginger. 

It's chopped scallion and ginger, in case you can't tell by the poor lighting.

We added the sauce to the vegetables and tofu, and mixed everything together -- then added the mixture to bowls of the egg noodles. 

In the wok...



...and in the bowl. Yum.

Overall, I think it turned out pretty good. We thought between the oil used to stir fry the vegetables (not that much) and then the oil used to make the sauce (a LOT), it ended up being a little oily. The ginger-scallion sauce was tasty though - you definitely tasted both ingredients with every bite. Both Paul and I ended up adding a dash of Sriracha sauce, which helped spice it up a little. The Sriracha was thinned out and coated the noodles because of the extra oil.

We also struggled with what constitutes a "heat proof bowl." We ended up putting the other ingredients right into the hot oil, which sort of backfired creating a hot boiling oil mix that we weren't sure how to manage. I was also afraid everything would become deep fried, which thankfully -- it didn't.

*DISCLAIMER: I have determined that I just don't like dandelion. I have tried it three times, and have yet to make it work in a way where I don't think it's bitter. We are getting it again this week. I'll have to figure out something else to do with it. I did read a recipe where you mix it with a bacon vinaigrette. Since bacon makes pretty much everything awesome, I think that may be the only option I have left besides putting it directly in the trash.