Welcome to day 2 of Vegan MoFo! Today, I made a stir fry. Yum! The secret to stir-frying with very little oil, is to add little splashes of liquid periodically. The wok should be hot enough and the amount of liquid small enough that it sizzles and disappears very quickly, but it'll be enough to keep the veggies from sticking.
Rice Vermicelli Stir Fry
Note: This recipe makes a huge amount. Halve it if you don't want to eat leftovers for the next week.
15 oz extra firm tofu
Marinade:
1/2 cup soy sauce
1 tsp agave nectar
2 tsp grated ginger
2 tsp rice vinegar
2 tsp fresh lime juice
1/2 tsp chili sauce
2 tsp vegetable oil
2 cloves garlic
1 tsp grated ginger
1 medium scallion, sliced
1/2 cup carrots, cut into matchsticks
1 bell pepper, chopped
4 oz mushrooms, chopped
2 cups broccoli, chopped
1 head bok choy, chopped (separate the leafy part from the stalk)
2 cups bean sprouts
10 oz. rice vermicelli*, cooked
Cut tofu into small cubes; place in a small bowl. Mix together ingredients for the marinade and pour over tofu. Let sit while you chop all the veggies.
Heat 1 tsp of oil in a big wok over medium-high heat. Add the tofu (reserve the marinade) and stir-fry until browned. Remove from wok and set aside.
Heat remaining oil, add garlic and ginger and cook for a bit. Add scallion, carrots, peppers, mushrooms, broccoli, and bok choy stalks (save the leafy part for later since it cooks quicker). Drizzle in some of the leftover marinade. Stir fry until all the vegetables are tender, adding more marinade as needed to prevent sticking. Add bean sprouts and the rest of the bok choy. Pour in remaining marinade and continue to stir fry until the bok choy is wilted.
Finally, add the noodles and mix it all up. You might have to transfer to a bigger bowl/pan to get everything together.
*I used these thin rice vermicelli from my Asian grocery store (the brand...ahem...Golden Cock). You could use any other kind of noodle, I'm sure.
