Why should weeknight dinners be boring? Local Milwaukee staple Beans & Barley's Spicy Garlic Tofu Stir-Fry is a quick and easy way to warm up, while giving you a punch of flavor in boring winter months.
Ingredients
- 1 lb firm tofu, cut in 1 inch cubes
- 1 carrot, matchstick cut
- 1 red bell pepper, cut in narrow strips
- 1 sliced scallion
- 1/2 cup sliced snow-pea pods
- 4 ribs celery, cut on a bias
- 6 stalks bok choi, cut in strips
- 1lb Wah King Chinese noodles
- 1 Tbsp minced garlic
- 1 tsp crushed red pepper
- 1/2 cup soy sauce *
- 1/4 cup water
- 1/4 cup vegetable oil (canola or peanut)
- 1 Tbsp toasted sesame seeds
Instructions
Cook the noodles in a gallon or so of salted water, then drain them and put them aside. Heat a wok, add the vegetable oil and immediately add the cubed tofu, tossing it until it begins to turn golden brown on all sides. Add the vegetables and garlic and fry them, tossing frequently until they’re heated through but still crisp. Mix together soy sauce, crushed red pepper and water to make a sauce. Add the noodles and sauce and toss together in the wok a few times, then turn it out into a pasta bowl or a large serving platter. Garnish with the toasted sesame seeds and serve immediately.
*Where our recipes call for “soy sauce”, we are using “Shoyu”, a naturally brewed Japanese sauce that contains wheat as well as soy. Tamari, which has no wheat, can be used just as well, but we don’t recommend using the common grocery brands of soy sauce.
This dish can be made in a large sauté pan, but a wok really does work better. Feel free to subsitute different protein options for a fun twist! (Photographed with chicken.)
