I’ve been a vegetarian for over four years. Just the other day, I tried chicken for the first time since then. It was a very impulsive decision made at The Ex, but I mean, it was The Ex, so there was fried food galore. As I ate my fried chicken stick, I pondered ever so deeply what I was actually eating. I began to find that with each chew, there was a disturbing amount of thinking going on in my head about what was in my mouth. I did not like what came to mind, no matter how delicious it tasted. I have realized, however, that vegetarianism offers a simplistic and whole-food frame of mind to those that choose to embark on the baconless diet. It’s better for you and for our planet.
Vegetarian food sometimes carries a bad rep, because, let’s face it, the North American world is addicted to white chicken breast with a side of hormones, please. Honestly, I think vegetarian cuisine is some pretty sexy stuff. Vegetables are packed with proteins, vitamins, nutrients, and can be used in versatile ways to create sensational and easy dishes.
This is the recipe for a zesty vegetarian stir-fry.
What you’ll need:
- Sesame oil (2 tablespoons)
- Soy sauce (1 tablespoon)
- Brown sugar (1 tablespoon)
- Cooking vinegar (1 tablespoon)
- Garlic (1 clove)
- Onion (1-2 medium-sized)
- Carrots (2-3 large)
- Snap peas (1/2 cup)
- Edamame (1/2 cup)
- Yellow pepper (1)
- Baby bok choy (1/2 a bag)
- Ginger powder (2 teaspoons)
- Minced ginger root (1 teaspoon)
- Salt and pepper to taste
- Paprika (1 teaspoon)
- Red Chili Flakes (1 teaspoon)
- Tomato paste (1 tablespoon)
- Extra firm tofu (1/2 package)
- Flour for breading tofu
- Lemon zest (1/4 cup)
- Agave syrup (1 teaspoon)
- Canola oil (2 tablespoons)
- 2-3 bunches of noodles (I used egg noodles, but you can try soba, rice vermicelli, or substitute whichever type you like to use)
Directions:
1. In a large pot, heat sesame oil, cooking vinegar, and minced garlic on medium-low heat. Add coarsely sliced onions, brown sugar, and soy sauce. Cook on medium-low until onions have begun to caramelize, about 4 minutes.
2. In separate pan, bring canola oil to high heat. Bread the diced tofu in flour (I like to add spices to the flour to add an extra kick), then add to the pan. Add salt and pepper. Cook on medium-high heat and flip every few minutes until golden brown. Mix together agave and lemon zest, then add to the pan and cook at medium heat until tofu has been glazed with mixture on both sides. Remove from heat.
3. Add vegetables (except bok choy) to large pot with onions. Add minced ginger root, ginger powder, salt and pepper, paprika, chili flakes, and tomato paste. Stir and place on low heat. Cover with a lid to let the vegetables steam.
4. In separate pot, boil water and cook noodles. It is up to you how you would like your noodle to tofu-and-vegetable ratio, but for 2-3 servings, 2-3 bunches of noodles is usually just right. Add bok choy, with sesame oil and soy sauce to taste, and let cook for 5 minutes on medium-low heat with lid covering pot. Add noodles and tofu.
Best way to serve it: with fresh avocado slices, crispy fried noodles, and a dash of hot sauce!
Serves 2-3 hungry vegetarians or carnivores.
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