I was sitting at lab today, thinking of all the wonderful dinners I could make when I got home. I saw THIS POST on Vegan Dad after searching for a bok choy recipe. I had my heart set on tofu - and I didn't have any garbanzo beans, so I decided to meld these two recipes into an amalgamation of goodness. I threw in everything I could think of - and it was FANTASTIC.
Coconut-Hoisin Stir Fry
1 package extra-firm tofu
1 Tbsp soy sauce
1 Tbsp olive oil
1 Tbsp sesame oil
1 clove elephant garlic (or two regular garlic cloves)
1 bunch asparagus, cut into 1 inch pieces
2 zucchini - sliced
3 bunches baby bok choy
1 package cremini mushrooms
1 bunch scallions, sliced on diagonal
1 can full fat coconut milk (with cream removed from top of can to make one of these smoothies)
1 tsp curry powder
1 tsp soy sauce
1/3 cup hoisin sauce
Na++ and pepper
Sriracha if you are AWESOME like me
Tofu: cover a baking sheet with tin foil. Press tofu by wrapping in a clean cloth and squeezing it against a cutting board. Slice tofu into cute little squares and toss in soy sauce. Bake for about 20 minutes at 350.
Stir fry: Heat oils in wok, add ginger and garlic, and stir until they actually smell like ginger and garlic. Add the vegetables in descending order - asparagus, zucchini, bok choy... not the scallions yet- hold on! Give each a little time to soften before you add the next. Now add your coconut milk, curry, soy sauce, hoisin, and Na++ and pepper if you desire.
Add the tofu when it is nice and firm from the oven. Stir, plate.... now add the scallions! Heap on some sriracha if you dare.