Vibrant Veggie & Tofu Stir Fry

Stir fries are beloved worldwide for their versatility, vibrant flavors, and quick preparation. The beauty of a stir fry lies in its flexibility—using whatever ingredients you have on hand, you're guaranteed a fresh and flavorful meal each time. Today, we're preparing a stir fry inspired by Hot Thai Kitchen, pairing a flavorful sauce with broccoli, red bell pepper, red onion, and tofu, cooked to perfection in the io Nonstick Flat Bottom Wok.

The io wok’s flat bottom and curved sides make it perfect for stir frying, allowing the sauce to cling to your ingredients and ensuring an even cook. With its generous size, it’s perfect for meal prep or feeding a crowd.

 

Ingredients:

Vegetables & Protein:

• 1 large red bell pepper, sliced into strips
• 1 red onion, sliced
• 1 large head of broccoli, cut into bite-sized florets
• 1 block firm tofu, pressed and cut into cubes
• 2-3 cloves garlic, minced
• 3-4 scallions (green onions), chopped (white and green parts separated)
• 1 tablespoon oil (vegetable, peanut, or sesame)

Universal Stir Fry Sauce:

• ¼ cup oyster sauce
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce (or soy sauce for a vegetarian version)
• 1 tablespoon sugar (or honey)
• 1 tablespoon water (to thin, if necessary)
• ½ teaspoon Thai seasoning powder or 1 tablespoon chili garlic sauce for heat (optional)

 

Instructions:

1. Prepare the Sauce:
• In a small bowl, whisk together the oyster sauce, soy sauce, fish sauce, sugar, and Thai seasoning (if using). Taste and adjust seasoning as needed—if you'd like it sweeter, add more sugar or honey. For more spice, add chili garlic sauce or Thai seasoning. Set aside.
2. Cook the Tofu:
• Heat 1 tablespoon of oil in your nonstick wok over medium heat. Once hot, add the tofu cubes in a single layer. Cook for about 3-4 minutes per side until golden brown and crispy. Remove tofu from the wok and set aside.
3. Sauté the Aromatics:
• In the same wok, add a little more oil if needed. Add the minced garlic and the white parts of the scallions. Sauté on medium heat until fragrant, about 1 minute, being careful not to burn the garlic.
4. Cook the Vegetables:
• Add the broccoli florets first since they take the longest to cook. Stir fry for about 2-3 minutes.
• Next, add the red bell pepper and red onion. Stir fry for another 3-4 minutes, or until the vegetables are tender but still crisp.
• Return the tofu to the wok, tossing everything together.
5. Add the Sauce:
• Pour the sauce over the stir fry and toss well to ensure all the ingredients are coated. Let the sauce simmer for 1-2 minutes to thicken slightly.
6. Finish and Serve:
• Remove from heat and garnish with the green parts of the scallions. Serve immediately over steamed rice.

Notes:

• Feel free to substitute any vegetables you have on hand (carrots, snap peas, zucchini).
• For a completely vegetarian or vegan version, replace the fish sauce with soy sauce and ensure your oyster sauce is vegetarian.

This recipe balances flavor and simplicity, ensuring you get the best out of your ingredients while making the sauce and cooking process smooth and flavorful.