Teriyaki Tofu and Vegetable Stir Fry
Stir frying would seem to be a quick and easy technique to master. And it is. But for a really first rate stir fry, there are a few things to consider. First, select interesting, but compatible ingredients. Choose foods with a variety of textures, colors and shapes–cut vegetables into similar sizes, but use a variety of cutting styles. Second, freshness and quality of ingredients count for so much because stir frying is a technique which reveals, rather than hides. Third, the brilliance of this method is that it cooks quickly at high heat, thus searing in flavor. Cook over the highest heat you can manage. And don’t over crowd the wok. You want to quickly fry the ingredients, not simmer them. Two or three quick, small batches are much better than one, slow one. Fourth, sauce and seasonings should be assertive enough to bring the various elements together, but not so strong as to mask individual flavors–be cautious in adding strong seasonings. Fifth, timing is crucial. So, have all your vegetables cut and ingredients assembled before you begin stir frying. Also, have the other parts of the meal ready to go, rice or noodles cooked, condiments assembled. And, have your friends and family nearby and ready to eat. Other than that, it’s a breeze. Once you feel comfortable with it, stir frying is a technique you will use successfully again and again. Here’s my outline for making a tofu and vegetable stir fry… Continue reading
