We saw some really good looking Ginger Root at the store the other day, and we decided to pounce upon the opportunity to build a stir fry featuring its unique spicy profile. In the past, we’ve generally frozen our ginger and then “zested” it with a microplane grater…but this time, we decided to use the fresh ginger and cut it into strips to get a stronger flavor into our dish. In the end, we had a slightly sweet, slightly spicy vegetarian stir fry, and it came out pretty well!
We served our stir fry over white rice, but it would also go well over brown rice or rice noodles.
Time: 30 Minutes
- Firm or Extra Firm Tofu
- Sweet Peppers
- Fresh Ginger Root
- Soy Sauce
- Optional: Fish or Oyster Sauce
- 1 Tablespoon of Cornstarch
- 1 Tablespoon of Warm Water
- Remove your tofu from its packaging, and wrap it in paper towels to absorb excess moisture. Then, cut your tofu into cubes.
- Pour some oil into a cast iron pan or wok (we used cast iron because it gave us more surface area for our tofu to crisp up a little), and use a microplane zester or a garlic press to grate your garlic into the oil. Then, add a little soy sauce to the mix.
- Heat your pan, and when the oil’s hot, add your tofu, and allow to begin frying.
- As your tofu cooks, slice your other veggies. Also, peel your ginger root, and slice into matchstick size pieces.
- Flip your tofu, and fry the other side. Then, add your vegetables and ginger along with a little more soy sauce.
- Cook until your veggies have softened.
- Mix your cornstarch and warm water, and pour into your pan. Stir to combine and incorporate so your sauce thickens.
- Plate, devour, and enjoy!