The unexpected addition of sugar and nuts elevates this stir-fry, which can be main course and dessert all in one. The recipe easily doubles or triples when there are more mouths to feed. Substitute any nuts or quick-cooking vegetables you like.
Serve over rice.
Servings: 1 generous serving
- 5 teaspoons peanut oil
- 4 ounces extra-firm tofu, well-drained and cut into 1-by-3-inch strips (about 1/3 of a 12- to 14-ounce package)
- 1 small clove garlic, minced
- 1/4 cup pecan halves, toasted and coarsely chopped
- 1 tablespoon light brown sugar
- Pinch kosher salt
- 1 cup small broccoli florets
- 1/2 medium red bell pepper, stemmed, seeded and cut into 1-by-3-inch pieces
Heat 3 teaspoons of the oil in a large skillet or wok on medium just until it starts to shimmer. Add the tofu and cook for about 3 minutes; refrain from stirring until the bottoms of the pieces get a bit brown, then turn over the tofu and cook for about 30 seconds or until slightly browned on the opposite side. Add the garlic and pecans; stir-fry gently for 30 seconds to 1 minute, until the garlic becomes fragrant. Add the sugar and stir-fry until the tofu picks up a light-brown color all over.
Transfer the mixture to a plate and cover loosely to keep warm.
Scrape up and remove any bits that may be stuck to the bottom of the skillet or wok.
Add the remaining 2 teaspoons of oil to the skillet or wok; increase the heat to medium-high. Add the salt, broccoli and red bell pepper pieces; stir-fry for about 3 minutes, until the vegetables begin to brown but are still crisp-tender.
Fold the tofu mixture into the vegetables and stir just to combine. Serve immediately.
From Silver Spring food writer April Fulton; inspired by a recipe from Heidi Swanson's blog 101Cookbooks.com.
Tested by Eileen Rivers.
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