Stir fry is probably one of the most vegetarian and vegan friendly meals to prepare. Not to mention fast, affordable, nutritious, and healthy! Of course, there are a million ways to make it. This combination is a favorite of mine.
I press tofu briefly before cooking to get just a bit of the excess water out. The perfect time to do this is while I’m preparing the mise en place. For veggies, I choose water chestnuts for their addictive crunch and texture, bamboo shoots because I love them, and pineapple for the sweetness it brings to the dish.
It all comes together quick. If you’re planning on serving it over brown rice be sure to get that started early enough since it can take an hour to cook.
The sauce is spicy! I probably love heat more than many people, so you can use less chili oil or none at all if you like. You might want to replace it with another oil, though.
A delicious stir fry always makes you feel good when you eat it! What more could you ask for?
Tofu, Water Chestnut, Bamboo Shoot, and Pineapple Stir Fry in Spicy Sauce
14 oz pkg extra-firm tofu
1 cup short-grain brown rice
1 Tbsp hot chili oil
1 tsp toasted sesame oil
1/3 cup red pepper, chopped
1 Tbsp ginger, finely chopped
1 clove garlic, minced
8 oz can water chestnuts, rinsed and drained
8 oz can bamboo shoots, rinsed and drained
8 oz can pineapple chunks, drained
1/4 cup low-sodium vegetable stock
1 Tbsp tamari
1 Tbsp cold water
1 Tbsp cornstarch
1/4 cup green onions, sliced
Drain tofu and press, placing a plate on top with a light weight like a can of tomatoes, while you prepare the rest of the stir fry. Get the rice cooking according to package directions.
Heat the chili and sesame oil in a wok or a non-stick skillet. Add the red pepper and ginger and cook 4 minutes. Cut the tofu into small pieces and add to the skillet. Cook 5 minutes. Add the garlic and cook 1 minute longer.
Add the water chestnuts, bamboo shoots, and pineapple and cook 5 minutes.
Whisk the vegetable stock, tamari, water, and cornstarch in a small bowl. Add to the stir fry along with the green onions and cook until sauce thickens, stirring frequently.
Serve over the brown rice!