Stir fry green leafy veg + fried tofu

It is such a challenge to be a vegetarian. And since we can't commit to it, Mark and I decided to have at least 1 day in a week free from meat - our Veggie Thursdays.

Here's what we had for dinner last Thursday.


Fried Tofu with Greens stir fry.

Ingredients:

Veggies:
- Fried tofu
- 200g of green (baguio) beans
- 200g asparagus
- 500g bokchoy, quartered
- 500g pechay, chopped coarsely
- 1 large white (tagalog) onion, sliced thickly
- 1/4 cup chopped fresh coriander (wansoy)

*Slice the asparagus and green beans in 3 part so it's bite size.

Sauce/Flavor:
- 2 cloves of crushed garlic
- 1 tbsp. grated ginger
- 2 tbsp. sweet chili sauce
- 1 tbsp. peanut butter
- 1 1/2 tbsp. brown sugar
- Half lemon, squeezed and mixed with a little bit of water
- Salt to taste.

1. Stir fry onion and ginger in a hot wok with oil until the onion is slightly soft.
2. Add green beans, followed by the asparagus because these takes a while to soften. It should turn to bright green when it's half cooked.
3. Add bokchoy, pechay, corriander, and then the sauces and sugar until the leafy veggies wilts a little. Careful not to over cook.
4. Mixed the Tofu.

* I personally do estimations half the time. I don't necessarily follow the measurements (tbsp, cups, grams etc.) found in cook books as I feel more comfy going with my feelings and basing the flavors on my taste so feel free to free style on how much salt, sugar, peanut butter you want to put - it will all depend on your taste.

Tofu Frying.

Frying tofu is sometimes can be challenging. Here's an idea how i fry my tofu without breaking it:

If you have a big tofu like this:


I like cutting it in four parts like the photo below, and fry them in this form.


You will know that tofu is cooked when the oil is not going crazy anymore (you know what i mean) and so you can turn the tofu on the other side. Fry until its golden brown.

When its cooked, that's the time you can slice them into cubes.

Wrap up.

This recipe is Indonesian flavor inspired. It is also nice to serve this with beef/pork satay. But I served this with rice and vegetarian meat skewers since we wanted to go 100% meat free on Thursdays.