Ohioan
07-29-2000, 05:34 PM
I made the Garden Vegetable Stir-Fry with Tofu tonight, and I'll probably make it again. At first, I wondered about having no garlic and ginger in the recipe, but after I tasted it, I realized they would have overpowered the pleasantly sweet-and-sour oniony taste. However, I might add just a touch more red pepper next time.
The only changes I made were to leave out the cilantro and throw in a few shiitake mushrooms, sliced. Also, since I was making the dish as a main course, I divided the recipe by 3 rather than 4 for a single serving.
Oh, and I did one other thing that I think I'll repeat some other time. After I added the sauce and tofu, I suddenly decided that I wanted a little more protein in the dish (I usually use 6-8 oz of tofu for a main course), but it was too late to press and fry any more tofu. So after I took everything out of the wok, I quickly scrambled a small pullet egg in the wok and served the egg shreds alongside the stir-fry. It turned out to be a nice touch. So when I make the dish again, I'll either use more tofu or make some egg strips ahead of time.
Anyway, thumbs up on this one.
Phoebe (aka Ohioan)
The only changes I made were to leave out the cilantro and throw in a few shiitake mushrooms, sliced. Also, since I was making the dish as a main course, I divided the recipe by 3 rather than 4 for a single serving.
Oh, and I did one other thing that I think I'll repeat some other time. After I added the sauce and tofu, I suddenly decided that I wanted a little more protein in the dish (I usually use 6-8 oz of tofu for a main course), but it was too late to press and fry any more tofu. So after I took everything out of the wok, I quickly scrambled a small pullet egg in the wok and served the egg shreds alongside the stir-fry. It turned out to be a nice touch. So when I make the dish again, I'll either use more tofu or make some egg strips ahead of time.
Anyway, thumbs up on this one.
Phoebe (aka Ohioan)