Friday, October 12 Vegetable Stir-fry with Brown Sauce (Forks Over Knives) and Tofu Rating: 4

OK, so I never use a recipe for stir-fried veggies, but I did use one for the brown sauce. We love the brown sauces you get in restaurants, but not all the oil they usually have in them. The FOK recipe looked simple and tasty so I decided to give it a try. I highly recommend it. The flavor is awesome and it’s simple to make. I didn’t use a recipe for the marinade I made for the tofu – I just used tamari, mirin, garlic and some spicy chili sauce. We stir-fried the tofu in the wok first and then the veggies; I always take the tofu out of the wok before adding the veggies so it doesn’t come apart. I’ve been having some trouble lately with overcooking my veggies in stir-fries and although I tried to keep them crisp, they got a little overdone. Oh well. They were still good. I used broccoli, red bell pepper, shallots, carrot, garlic and snow peas – the usual suspects. When they were close to done, I added the brown sauce, let it thicken in the wok a bit, then added the tofu and gently folded it in. We generally prefer brown rice, so I served it on a bed of that and alongside some spring rolls (we like Ling Ling brand). A simple, but tasty, Friday night dinner.