Tofu and Veggie Tom-Tom Stir-Fry

Tom-Tom sauce is one of my new favorites. It's absolutely delicious. If you're not familiar with it already, it's a miso-based sauce, frequently used with tofu and veggies, and is full of intense flavor from veggies, herbs, and spices. It's often quite spicy, but doesn't have to be - especially when cut with soy sauce as I do in the recipe below (I'm still not a fan of spice!)

Here, I pick and choose some of my favorite stir-fry ingredients, such as baby corn and sugar snap peas, but also throw in cauliflower. It's absolutely one of my favorite veggies, though not necessarily one that you often see in a stir-fry... but why not? If you want something more traditional, substitute baby bok choy, yu choy, shiitake mushrooms, or sliced red bell peppers. Or, go crazy and swap out these veggies for any of your other favorites! Just make sure that they're cut to about the similar size so they will cook evenly and adjust as needed so that one type of veggie doesn't get soggy and sad while another doesn't have a chance to cook.

Time: 30 min



Tofu and Veggie Tom-Tom Stir-Fry
Ingredients:
1 container extra firm tofu
2 tbsp Tom-Tom sauce
4 tbsp low sodium soy sauce
2 tbsp sesame oil
4 c cauliflower florets
8 oz baby corn
10 sugar snap peas, ends trimmed

Slice your tofu in half lengthwise (like cutting a sandwich roll in half). Place several thick paper towels on a cutting board. Lay the two slices of tofu side by side on top of them. Place several thick paper towels on top. Put another cutting board on top and then a few heavy items on top of that - such as a large pot. Let it sit and press the tofu until you're ready for it! This drains out excess liquid and makes the tofu get crispy on the edges.

Combine the Tom-Tom sauce and soy sauce in a small bowl, whisking well to combine. Set aside for now.

Heat a large wok over medium heat. Add 2 tsp of sesame oil, swirling to coat. Add the cauliflower florets and stir fry for about 5 minutes. Add 1/2 a cup of water to let them steam. Cook for another 5 minutes or until they are crisp-tender. Remove and place on a plate - pour out any leftover water. (Note: if you're using mushrooms this process is faster and doesn't involve water!)

Return the wok to the burner and turn it to medium-high heat. Add another 2 tsp sesame oil. Add the baby corn and snap peas, stir-frying for 5 minutes. Remove from the pan and add to the cauliflower. Add the remaining oil to the pan.

Cut the pressed tofu into cubes and add to the wok. Stir-fry for 3-5 minutes. Add the veggies back and drizzle the sauce over the top. Toss well to coat evenly. Cook for another minute or until everything is warm. Serve over your favorite grain - I used fonio! Enjoy.