Vegetable and Tofu Stir Fry with Honey Tamari Glaze
for stir fry
| dish: main|
season: summer, fall
Sauté onion and garlic flowers with oil until onion is translucent and just beginning to brown. Add tofu and tamari, just enough to color the tofu (2 Tbsp or so, or to taste). Sauté until tofu browns lightly in places, stirring frequently to keep it from sticking (if sticking excessively, add more oil). Sprinkle with pepper to taste, and remove from pan.
While tofu cooks, add glaze ingredients to a separate small pan. Heat until liquid -- do not boil. Set aside.
Add carrots and peas to recently vacated pan. Add an additional Tbsp oil if necessary. Cover and let steam over medium heat, until carrots and peas are almost tender, then add cabbage and Asian broccoli. Cover and cook an additional 2 minutes. Remove lid and increase heat to medium high, stirring frequently and allowing any liquid to cook off. Remove from heat and allow pan to cool slightly, then pour glaze over vegetables and stir lightly to cover evenly.
Serve hot over rice or rice noodles and top with tofu.