Being primarily vegetarian, a plateful of vegetables completely satisfies my appetite. 'Primarily vegetarian'? I caught myself asking as I typed, and then started wondering how it might come across. Well, I do taste the poultry and fish I cook for the family (no beef, pork, lamb etc), but I don't relish it as a meal, having spent the first 3 decades of my life as a vegetarian. So, while no strict rules about it, I do tend to avoid eating meat.
Well, now that we've gotten that bit of trivia out of the way, this plate full of stir-fried veggies made quite a sumptuous meal that I wanted to share here.
Pan-fried tofu is a great option for adding protein to a vegetarian meal (well, unless there is some soy intolerance and other health reasons). When we buy a block or two, I tend to bake/pan-fry a batch and have it handy in the fridge/freezer.
The flavoring for the baked tofu is carried through to the vegetables in this recipe via the marinade. Of course, feel free to substitute any other favorite marinade/dressing.
Extra Firm tofu
a variety of green beans and baby carrots, par-cooked
peeled and sliced garlic cloves
Chèvre - Goat Cheese
Crushed roasted peanuts
Agave nectar (just a tiny bit)
Hot sauce (I used Tapatio Salsa Picante which was handy, but prefer Sambal Oelek)
- Pre-heat the oven to 400° F
- Stir or blend the marinade well; make enough for tofu as well as vegetables, and maybe save some for drizzling right before serving
- Slice the block of tofu into 1cm thick slices, drench in marinade and bake for about 45 minutes, flipping half way though and basting with marinade as needed; remove from oven, allow to cool and cut into strips
- Heat oil in a pan, add the par-cooked beans, some marinade, sliced garlic, and stir fry; toss in strips of tofu as well
- Off heat, stir in crushed roasted peanuts, drizzle extra marinade if preferred, dot with tangy clean-tasting chèvre to balance the flavors and serve at room temperature