Thai-style Tofu Stir Fry January 30, 2008

I make a variation of this recipe on a regular basis. Ingredients vary depending on freshness and availability of vegetables.

Ingredients:

• 2 tablespoon sugar
• 2 tablespoon tamarind water (substitute 4 tbsp lemon juice)
• 1 tablespoon lime juice
• 2 tablespoon light soy sauce
• 1 tablespoon sunflower oil (substitute peanut oil or extra virgin olive oil)
• 1 teaspoon hot chili sesame oil (substitute regular sesame oil)
• 1 medium onion, chopped
• 4 cloves garlic, diced
• 2-3 Serrano or Thai chile peppers (substitute 1 Jalapeno), minced
• 1/2 teaspoon dry red pepper flakes
• 6-8 cremini mushrooms (substitute white mushrooms), sliced.
• 1 green pepper (substitute red, yellow or orange for more color)
• 1-2 baby bok choy, chopped (substitute celery)
• 1/2 cup pea pods or snap peas, chopped
• 1 package chopped baked tofu (Hickory or Savory flavor)
• 1/4 cup chopped dry roasted peanuts (substitute cashews)

Preparation:

1. Mix the sugar, tamarind water, lime juice, and light soy sauce.
2. Heat both the oils together in a wok or large, heavy skillet over high heat. Add the onion, diced garlic, diced chilis and red pepper flakes. Cook until onions are translucent and slightly browned.
3. Add the mushrooms. Cook 2-3 minutes until mushrooms are softened.
4. Add the baby bok choy, pea pods or snap peas, and tofu. Stir for another minute. Vegetables should be tender but still crisp.
5. Add the sauce from step #1. Bring to a boil and stir for 1-2 minutes until thickened.
6. Serve immediately, garnished with the peanuts.

Makes 4 servings