I am sure most of us have always been faced with what to do with vegetables that need to be used and not wasted. We find that a good stir-fry always takes care of that problem. Plus it is a very healthy way to cook and eat. Tonight was a night where meat was not on the menu. Instead I took a trip to Chinatown in the downtown area of Edmonton. There are a few good Asian grocery stores that carry a plethora of products and some great tofus. The one I chose was Lucky 97 and I picked up a spiced tofu extra firm. I know for a lot of people tofu is an acquired taste but we have grown to like it very much, and learning to spice it to take on great robust flavor.
There is a great restaurant in the downtown sector of Edmonton called Padmanadi which is an amazing vegan restaurant. The owner and friend Kasim is a bundle of happiness, friendliness, and gratitude. His dishes are made with different flavored soy proteins and are so delicious and beautiful which also reflects the ambience of the restaurant. It was probably there that we started to love all things vegan.
But what I really wanted to get at was that tofu has come a long way and can be so tasty that your yearning for meat will be satisfied with these dishes. The dish I made is Sweet and spicy mango tofu stir-fry. It has a little bite to every mouthful, soothed with the sweetness of the mango combined with the crispiness and freshness of the shredded romaine. Wonderful flavors to a well balanced beautiful dish.
Great served with a steamed jasmine rice.
- 1 package of extra firm spice tofu thinly sliced
- 1 small white onion sliced
- 1 small red pepper sliced lengthwise
- 1 small yellow pepper sliced lengthwise
- ½ green pepper sliced lengthwise
- 6 shitake mushrooms thinly sliced
- 1 small zucchini thinly sliced
- 1 medium carrot thinly sliced
- 2 cloves garlic minced
- 4 slices ginger minced
- 1 cup jasmine rice
- 1 ¾ cups water
- 3 leaves of basil
- 1 tablespoon grated lemongrass
- sesame oil
- peanut oil
- 1 teaspoon of sesame seeds
- 2 teaspoons chili paste
- ¼ cup mango juice
- ¼ cup vegetable stock
- 1 tablespoon soy sauce
- 2 teaspoon water
- 1 ½ tsp sugar
- 1 teaspoon fish sauce
- 1 tablespoon rice wine vinegar
- Start off by getting all your vegetables ready, along with the vegetable stock, mango juice and minced garlic and ginger.
- In a medium sauce pan bring water to boil add sesame oil, rice salt, cover and bring to a boil then reduce heat to medium and let simmer till water dissipates.
- While rice is cooking drizzle some peanut and sesame oil in a wok, heat and toss in all vegetables starting with the most firm like carrots then the rest: peppers, onions, mushrooms, zucchini. Then last add the garlic, ginger, ½ the lemon grass.
- Pour in ½ the soy sauce, stock and mango juice. Cook just 5-10 minutes.
- In another wok drizzle some more peanut oil and sesame oil, heat up and toss in sliced tofu stir-fry and garlic, ginger, rest of lemongrass add rest of vegetable stock, mango juice, soy sauce, and the diced tofu and chili paste and toss in with vegetables cook for another 2 minutes.
- Take cover off rice and with a fork fluff rice and place some in a ramekin.
- Place tofu and vegetables in a bowl, shred up some romaine lettuce and place off to the side of the vegetables.
- In a small sauce pan heat up water, sugar, fish sauce, chili paste, vinegar, shaved carrots , let cool and drizzle on lettuce.
- Now it is ready to serve.
- Serving Size: 4 portions
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