On the occasional afternoon, I find myself free from work and at home, ready to make myself a simple, veggie-packed lunched. Knowing that I'm eating most of my veggies for the day leaves me free to loll about, drinking tea and eating the chocolate biscuits I keep stashed in the back of the freezer.
The sauce itself is pretty simple - salty with soy, spicy with sriracha, sweet with maple, and just the touch of sour from brown rice vinegar. I give the tofu pieces a dusting of flour or cornstarch before frying, which gives it a bit of a crust and makes it brown a bit nicer.
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Maple-Soy Stirfry
a few sprouts purple-sprouting broccoli
1 onion, sliced
1 clove garlic, sliced
1/2 cup fresh peas, tops and bottoms off
100 g. firm tofu, sliced into 1 inch pieces
a bit of flour or cornstarch
3 tbsp. tamari
1 tbsp. sriracha
1 tbsp. brown rice vinegar
2 tbsp. maple syrup
Heat a bit of oil in a deep wok or pan. In a small bowl, dust your tofu pieces with flour, dust off the excess, and fry over med-high heat. When golden, remove to a piece of paper towel. Toss in your onions and broccoli, followed by your peas, until just crisp and tender. Stir in your sauces and add your tofu, and thicken with 1/4 water mixed with cornstarch. Allow to thicken for a few minutes, then serve with noodles or rice.
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