Makes: 4 servings
Time: 20 minutes
The most basic stir-fry you can make and one you can build on indefinitely. Master this and you master the world, at least the world of stir-frying tofu, which is not insignificant. Recipe from How to Cook Everything Vegetarian.
1 1/2 to 2 pounds firm to extra-firm tofu, blotted dry
3 tablespoons peanut oil or neutral oil, like grapeseed or corn
1 tablespoon garlic, chopped
1 tablespoon chopped peeled fresh ginger (optional)
2 dried chiles (optional)
1 or 2 bunches scallions, trimmed and cut into 2-inch lengths, white and green parts separated (about 2 cups total)
1/3 cup vegetable stock or water
2 tablespoons soy sauce, or to taste
1 tablespoon toasted sesame seeds (optional)
1. Cut the tofu into 1/2-inch or slightly larger cubes. Put the oil in a large skillet or wok, preferably nonstick, over high heat. When hot, add the garlic and the ginger and chiles if you’re using them and cook, stirring, for about 10 seconds. Add the tofu and the white parts of the scallions; cook, stirring occasionally, until the tofu begins to brown, a couple of minutes. Add the stock and cook, stirring, until about half of it evaporates; add the green parts of the scallions and stir for about 30 seconds.
2. Add the soy sauce, stir, taste and adjust the seasoning, garnish if you like, and serve.