Here’s the first of two guest recipes courtesy of Holland House. I received samples of three of their cooking wines with the Sake variety being one of them so I gave this recipe a test drive. It’s easy to make, very tasty and if you don’t have sugar snap peas, green beans work perfectly too, or any other vegetable you have on hand.
For the sauce I suggest adding the cornstarch to the bowl first and then slowly adding the liquid ingredients to avoid lumps. Also, another trick I’ve learned along the way when you’re cooking with tofu (besides freezing and defrosting it), is to boil it. Keep it in its block form and boil it in water for about ten minutes. Remove it from the pan, let it cool for a few minutes and then slice it or dice it. I’ve found it keeps its shape much better and gives it a tougher exterior that holds together well when using it for things like stir-frys where you need to move it around in a pan constantly.
Tofu Vegetable Stir Fry
PREP TIME: 15 minutes
Citrus Sake Sauce:
• 6 Tbsp. HOLLAND HOUSE Sake Cooking Wine
• 1/4 cup orange juice
• 1 Tbsp. light soy sauce
• 2 tsp. toasted sesame oil
• 1 tsp. grated or minced ginger
• 1 tsp. cornstarch
• 1 Tbsp. chopped cilantro, optional
• 1 Tbsp. toasted sesame seeds
• 1 pkg. (14-16 oz.) firm tofu, drained
• 1 Tbsp. cooking oil
• 1-1/2 cups fresh or frozen sugar snap peas (about 6 oz.)
• 3 medium carrots, thinly sliced
• 3/4 cup thinly sliced onion
Stir together sauce ingredients. Set aside while preparing stir fry. Pat tofu dry with a towel to remove excess water. Cut into 1/2-inch cubes. Heat a large skillet or wok over medium-high heat. Add oil and tofu; stir frequently until tofu is lightly browned, about 5 minutes. Add snow peas, carrots and onion. Stir-fry about 5 minutes until vegetables are cooked, but still crisp. Stir in prepared sauce and cook 1-2 minutes until sauce is slightly thickened. Serve immediately.