Maple- Glazed Broiled Tofu Stir-Fry: What I've Learned So Far
This recipe for Maple-Glazed Broiled Tofu Stir-Fry requires a little up-front planning, but is a tasty, simple dish with lots of healthy veggies, fiber and protein.
The vegetables I used for this recipe are just some of my personal favorites to stir-fry. You can use others if you like them, for example, peppers, onions (white or green), Bok Choi, Napa cabbage, water chestnuts, bamboo shoots, baby corn - you get the idea! The trick is knowing how quickly or slowly your vegetables cook so you have a sense of when to add them to the stir-fry. Denser vegetables, like carrots and snap peas, take a bit longer to cook. Softer veggies with a higher water content, like mushrooms, peppers, and leafy greens take less time.
You'll need to plan ahead a little bit for this recipe, since the brown rice will take 45 minutes to cook, and it takes time to slice and chop your vegetables.
Maple-Glazed Broiled Tofu Stir-Fry Recipe
Maple-Glazed Broiled Tofu Stir-Fry: Recipe Notes
• If you've never broiled anything before, do keep an eye on the tofu. Broiling is the highest heat your oven has, and things will burn very quickly.• I have a wok I use for stir-frying, but you can use a large skillet. The trick is to get the oil pretty hot, and then continuously stir the food. • Some woks will come with a wire shelf you can use to pull out some of the food while you're cooking - this helps ensure all the veggies are cooked to your preference. • You may have to stir-fry a few times to get a feel for how long it takes the veggies to cook the way you want them. Some people like them a little crunchier and some like them a bit more cooked. Try it a few times to see how you like it best.