While I’ve posted stir fry type dishes before, this dish features a new little jar of spicy sauce I bought recently at an Asian supermarket. The sauce I speak of is a Chili Paste with Garlic from Lan Chi. The sauce can really spice up any stir fry and gives it a nice kick of heat. This dish is strictly a tofu dish, but you could also do it with shrimp, beef, chicken, lamb etc.
A few of the veggies in this dish are from my CSA share, while the others are just my favorite stir fry veggies (though I didn’t have water chestnuts). Bean sprouts and snow peas give stir fries a nice crunch. Like many of my posts, this dish is easily customizable in case you absolutely hate mushrooms or snow peas.
1 container extra firm tofu, pressed to remove as much water as possible
~1/4 pound snow peas
4-5 crimini mushrooms, sliced
~1/4 pound fresh bean sprouts
1 medium bok choy, cut into small pieces
1/2″ piece fresh ginger, peeled and finely minced
1 tablespoon chili paste with garlic
2 tablespoons soy sauce
1 tablespoon grapeseed oil (or other variety, not olive)
Cut up tofu into small cubes. In a large saute pan, heat oil over medium-high heat and when oil is hot, add tofu and cook, undisturbed for 2-3 minutes. Let tofu brown and then mix to brown other sides. Tofu may crumble a bit.
When tofu is well browned, about 8 minutes, add remaining ingredients and mix to coat. Cook for 5-6 minutes until veggies begin to get tender, but remain crunchy. Serve with rice. Enjoy!