The Kosher Bachelor: Tofu stir fry

I was wandering through a Japanese market today and the smells of the teriyaki, the sesame, and the ramen were so tantalizing that I bought some tofu and decided to go Japanese for dinner. Often when I make stir fry I use a combination of different sauces. This is something I put together using a pre-made base sauce for a quick and easy dinner. Instead of of mixing together sesame oil, soy sauce and teriyaki sauce, I just used Soy Vay Veri Veri Teriyaki, which includes all three already mixed together. Stir fry is a very fast form of cooking and this meal is quick and easy to prepare. The longest part will be waiting for the rice to cook. Ready? Let's wok and roll.

Tofu stir fry

12 oz package extra firm tofu

1 tbs chopped garlic

2/3 cup Soy Vay Veri Veri Teriyaki sauce

1 tbs sriracha sauce (a spicy Thai red chili sauce, usually with a rooster on the bottle)

8 oz can water chestnuts

8 oz can cut-up baby corn

Handful of shredded green cabbage and carrots (Just grab a handful from a bagged coleslaw mix in your grocer's produce section)

Sesame seeds

1 heaping spoonful of flour

1 tbs pepper

1 tbs kosher salt

White sushi rice

1 tbs rice wine vinegar

Start off by removing the tofu from the package and cutting it in half. Pat the two pieces dry and place them on paper towels for about 20 minutes so that the towels absorb the excess moisture.

While the tofu is drying, place the rice in the rice cooker or a pot using a 3:1 water to rice ratio and add the rice wine vinegar. Cook according to directions or set it in a rice cooker.

After the tofu is dry, cut the pieces into cubes. Remember, they will cook more evenly if the pieces are equal size. Mix together the flour, pepper, and salt in a bowl. Dredge the cubes in the flour mixture and shake off the excess.

Heat up 2 tablespoons of canola or vegetable oil in a large wok on a high flame. To see if the oil is hot enough, run your hand under the faucet and then shake a few drops into the wok. If the oil pops, it’s ready.

Once the oil is hot, turn the heat down to medium and add the garlic and the tofu. Stir until the tofu is lightly browned. Add in the baby corn, water chestnuts, and cabbage. Stir and then add the teriyaki sauce and sriracha. Mix thoroughly. Stir in a teaspoon of flour to the sauce, which will help it thicken. Once the vegetables are softened and the sauce is thickened, remove it from the heat until the rice is ready. Add more garlic powder and sriracha if you wish stronger flavors.When the rice is done, allow it to cool for a few minutes. Turn the heat under the wok back on to low while the rice cools, and sprinkle the tofu with the sesame seeds.