Today is cold and dreary at the Hollow so we thought we'd heat things up with a bit of spicy stir fry and an egg free variant of hot and sour soup! This recipe can be made vegetarian or meaty, just by substituting 1 lb thin cut stir fry beef for the tofu and 2 cartons of beef stock for the veggie stock.
Stir fry:
2 containers of extra firm tofu - pressed to remove the water and cut into 1/2 inch by 2 inch cubes (if you're just starting to use tofu we heartily suggest buying a tofu press. They're invaluable.)
1 bag of frozen stir fry, thawed and drained. (We like broccoli or asparagus stir fry but you can use any kind you prefer)
1/8 cup sesame oil
1/8 cup soy sauce
3 tbsp sambal oelek (more if you like lots of spice)
1 tbsp ginger
2 tbsp garlic powder
1/4 cup rice vinegar
1/4 cup dry white wine
Combine oil, soy sauce, wine, sambal oelek, ginger, garlic powder and vinegar in a large bowl and mix well. Place the pressed, cut tofu in a single layer within a baking dish. Add the marinade, cover with cling wrap and allow to marinate in the refrigerator at least 30 minutes.
Add a tablespoon or two of sesame oil to a large skillet and heat well. Fry the marinated tofu until edges are brown and crispy. Remove from the skillet. Add the stir fry vegetables and the left over marinade from the tofu dish (if you don't have enough make a bit more). Stir fry until the vegetables are almost cooked. Add the tofu back to the stir fry and cook until vegetables are completely cooked.
(If using beef, the vegetables and marinade can be added at the same time as the beef).
Serve with steamed rice or egg noodles.
Hot and Sour Soup
2 boxes of vegetable stock
1 package of sliced mushrooms
1 can of bean sprouts - well drained
1/2 cup green onions, chopped
1 can bamboo shoots
1/4 cup Soy sauce
1/4 cup rice vinegar
1 tbsp Sriracha
1 tsp ground white pepper
3 tbsp corn starch
3 tbsp cold water
Mix all ingredients except the cornstarch and water in a pot large enough to contain them. Simmer for 10 minutes or until mushrooms are cooked.
Make a paste of the cornstarch and water. Add paste to the soup and stir well. Simmer another 5 minutes until the soup is beginning to thicken. Remove from the heat and serve.
