This stir fry is not bad, but we’re still working out the kinks. It comes out somewhat milder than we would like. It was inspired by lunch at Josh’s house.
Quantities are approximate.
- 1 box tofu, sliced
- 1 bag spinach
- veggies (e.g. broccoli, bell peppers, green beans, carrots), chopped
- 1 Tbsp ginger, minced
- 3-4 cloves garlic, minced
- onion (green or otherwise) or leek, chopped (optional)
- 2 Tbsp soy sauce
- 2 cups chicken broth
- salt (to taste)
- corn starch
- Wilt the spinach (on relatively high heat), potentially in batches. Remove from the frying pan.
- Meanwhile, steam the veggies.
- Cook the ginger, garlic and onion mixture.
- Add in the tofu and cook for a bit.
- Add in all the veggies & mix it up.
- Add in mixed soy sauce, chicken broth and salt.
- Stir corn starch into a little bit of cold water. Add to the sauce bit-by-bit, letting the sauce boil, until it’s thickened to your liking.
We think this needs a bit more flavor. Some ideas:
- Use more of the flavorful veggies (bell peppers and carrots, not green beans, etc.)
- Put some of the ginger in with the sauce, so that it’s more gingery
- Add rice wine vinegar, or some other flavorful substance
- We don’t want to just add in more soy sauce, because we think it’ll dominate the other flavors…