Recipe Name:	Tofu Ginger Teriyaki Stir Fry	Difficulty:	Easy
Source:	started with Tofu Triangles on epicurious	Serving Size:
Ethnicity:	Chinese	Comments:
Base:	Vegetable
Course:	Entree
Preparation Time:	30-60 Minutes

Ingredients: 4 Tablespoon(s) Low sodium soy sauce 2 Tablespoon(s) Olive Oil 2 Tablespoon(s) Honey or Maple Syrup 1 Tablespoon(s) Hoisin Sauce 2 Teaspoon(s) Sesame Oil 1 Teaspoon(s) Fresh Ginger or scant 1/2 t of dry 4 Teaspoon(s) Rice Vinegar 1 Pound(s) Cake of Extra Firm Tofu 1 Each(s) Package of Chuka Soba Noodles 1 Each(s) Sir Fry Vegetables (see instructions) 3 Tablespoon(s) Peanut Oil 1/2 Cup(s) Water 3 Tablespoon(s) Soy sauce 1 Teaspoon(s) Sesame Oil 1 Pinch(s) Dry Ginger 1 Tablespoon(s) Cornstarch or Arrowroot

Directions: You might adjust the recipe depending on how many servings you want. A single cake of tofu serves 2-4 people. A single 6oz package of Chuka Soba serves 2-3 people. Dry the tofu. I slice it into 16-20 squares and lay them on a towel, folding the towel to cover the pieces and let it set for as long as you can, up to 1 hour. Put the first seven ingredients in to a flat pan, like an oblong cake pan. Something that the pieces of tofu will just fit in allowing a 1/4 inch minimum between slices. Use a flat whisk to mix the marinade thoroughly. Place the tofu in the pan. Sometimes I spoon marinade on top of the tofu. Let them sit for 15 minutes and then flip them over and let them sit another 15 minutes. Move all the tofu into a large non-stick frying pan over Medium-low heat. Pour the sauce over. The heat should be just hot enough to brown the tofu a bit but not burn the sauce. The sauce burns easy. Last time I just cooked the tofu enough to really get the flavor in it, but not actually make it any firmer than it comes in the cake. While the tofu was marinating you should have cut up some vegetables. I usually try to have a 1.5 quart bowl of cut veggies for every 2-4 people, depending on appetites. Good veggies to use include bok choy, beans or snow peas, carrots or sweet potatoes pealed and sliced or julienned, onions, mushrooms, water chestnuts, swiss chard, etc. Whatever you have that doesn't fall apart in a stir fry. Heat a wok up. Put a tiny bit of peanut oil and when it just starts to smoke the slightest turn the heat down a bit. This is usually just under medium on my gas range. On an electric you might want to move the wok off the burner for 30 seconds so things have a chance to settle down. When the wok is hot enough add 2-3 Tablespoons of peanut oil. Wait a few seconds for the oil to heat up and throw in the vegetables. Stir them around a lot to get the oil over everything. Then put in 1/2 cup of water and 3 Tablespoons of soy sauce. Add Sesame Oil and a good pinch of ginger. Cover the walk with a large lid. Lower the heat a bit and let the vegetables simmer. The sauce can be thickened as you would any oriental sauce. Try a tablespoon of corn starch dissolved in a quarter cup of water. Arrowroot can be used the same way. Cook the noodles according to directions. Serve the noodles with vegetables on top, then the tofu squares. Put a little extra sauce from the wok on top of the tofu. If you want more sauce, use a full cup of water instead of half in the stir fry. If you do this don't increase the soy sauce or ginger. In order to serve more people, then you'll want to use a bigger wok or make multiple batches of vegetables.

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