Meatless Monday – Sweet and Sour Spicy Thai Stir Fry

I developed this recipe for Hannaford fresh many moons ago and it has been in our regular meal rotation ever since.  I finally remembered to snap its photo for Meatless Monday.

I love the straightfoward simplicity of this recipe.  Ingredient-wise, it is uncomplicated.  Flavor-wise, it sings with the bright notes of Thai cuisine.  Mellow yellow tofu is greatly enhanced by the sour lime and the heat of the chilies.  Sweet bell pepper and onion slices mingle with fresh ginger and crunchy peanuts (or cashews).  The whole dish is finished with a generous dose of aromatic, peppery basil.  My mouth is watering, just writing about it.  Quite frankly, this is the dish that made me embrace tofu.

Sweet and Sour Spicy Thai Stir Fry

Be sure to really press the water out of the tofu, this not only helps it to crisp up in the pan, but also helps it to absorb the flavors of the piquant sauce.

1 cup jasmine rice
1 2/3 cups water

2 Tbsp. brown sugar
1/4 cup lime juice
1/4 cup Thai fish sauce (or soy sauce)
2 Tbsp canola oil, divided
1 lb. extra firm tofu, drained, patted dry, and cut into 1-inch cubes
1 Tbsp.chili garlic sauce, more to taste
1 Tbsp. grated ginger
1 medium onion, thinly sliced
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
2/3 cup roasted peanuts (or cashews)
1/2 cup thinly sliced fresh basil

Add rice to a medium saucepan, rinse, and drain, keeping rice in pan. Add water and bring to a simmer over high heat. Stir well. Cover and reduce heat to medium-low. Cook for exactly 10 minutes, then remove from heat. Do not remove lid. Set aside.

While rice is cooking, whisk together brown sugar, lime juice, and fish sauce in a small bowl. Set aside.  In a large nonstick skillet or wok, heat 1 Tbsp. of the oil over medium-high heat. When hot, add tofu and cook until it’s lightly browned, about 6 to 8 minutes. Transfer tofu to a plate and cover loosely with foil to keep warm.

In same pan, add remaining 1 Tbsp. oil. When hot, add chili garlic sauce and ginger. Cook and stir until fragrant, about 30 seconds.  Add vegetables.  Cook and stir for about 3 minutes.

Re-whisk sauce. Add sauce, peanuts and tofu to the vegetables.  Bring sauce to a simmer and heat the tofu through, about 3 minutes.  Add basil to the stir fry and stir well to combine.  Remove lid from rice and fluff with a fork. Divide rice and tofu among four plates. Serve immediately.

Adapted from Hannaford Fresh Magazine, May/June 2008