one of us worked at a hippie craft collective in maine as a prep cook and baker for a few summers in college, where she learned how to make the best stir fry on earth. even better than all the permutations of stir fry she had in western china. this would probably be her last meal, with a six pack of wheat beer and coffee ice cream for dessert.
i identify with this stir fry, even more than my mac 'n cheese. it is somehow part of me-- colorful, deceptively simple, seemingly healthy, but with hidden hits of sugar. part hippie, part yuppie, part hipster. kind of totally square, only not at all.
ingredients:
* lee kum lee vegetarian stir fry sauce-- this stuff is magical
* extra firm tofu
* red onion
* sesame oil
* broccoli
* ginger (either powdered ginger, copious amounts, or the ginger people brand ginger juice, which should be its own entry)
preheat oven to 400. pour a bunch of sesame oil on the bottom of a baking dish. cut up your tofu into bite sized pieces and lay them on top of the oil. cover the tofu with about half a cup of the lklvsfs (it's mostly a mushroom flavor, but do NOT substitute. thnx), then a bunch of ginger. i mean a lot. 1/3 bottle of the sauce, or 2 tablespoons of dry ginger. trust me. i am a professional at this recipe. throw the mess in the oven and bake for half an hour or until you can't stand it anymore. it should be bubbly and smell amazing.
meanwhile, simply saute your red onion, chopped, in some sesame oil. when it's done, throw the florets of broccoli in the pan, turn the heat off, cover, and let steam.
mix it all together in the saute pan and serve over whatever you want. one of us likes buckwheat soba. the other would do it over white rice, wouldn't you, shoup?
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