Rainbow Tofu Super Stir Fry

This meal was the result of one of those therapeutic cooking sessions where I took my time with everryythhiinngg to make it all come out perfect and that made me feel like I was a professional cook rather than an amateur college student who thinks she knows the tricks of the trade. However, all that time spent on it made the whole meal a lot more pleasurable to the palate, AND made me feel quite proud of myself! That is something I think a lot of people who want to cook should experience once they get the hang of it. It is very rewarding and ignites my creativity with more recipe ideas for the future! Plus, it’s good time to think, vent, sing, dance…..or maybe those last two are just me. But for cooks like me, time with the food they make is probably really important for inspiration, as well as for thinking about ways to improve you dish. So there’s my bit of cheesieness for the day. ON TO BETTER THINGS.

This dish was made for the yin to my yang, Trevor (aka T-bag), who is also a vegan. He wanted to start eating a lot more healthy. He loves stir fry, so I wanted to make him a really nice, healthy, pretty-looking meal that would satisfy his appetite.

It’s quite nutrient dense if you don’t cook the vegetables too much, and in the recipe, I have written the directions with minimal veggie-cooking in mind. And as some of you may know, I love colorful food, so I tried getting in all the colors of the rainbow for visual and aesthetic pleasure!!!!!! Plus, I just realized it signifies my support for a very important civil right 😉

Rainbow Tofu Super Stir-Fry

By Noela Published: March 30, 2013

  • Yield: 3 Servings
  • Cook: 45-60 mins

Very healthy. Very beautiful.

Ingredients

Instructions

  1. Ingredients: FUSE
  2. If using uncooked rice, cook according to the directions on the package. Or if using premade, heat it up. For both types of rice, when finished cooking: In a medium sized pot, simmer the rice in about 3/4 of the vegetable broth on low heat. Leave it alone for awhile. What you want is for the rice to absorb the flavor of the broth.
  3. Meanwhile, in a large skillet on high, heat the water. Add in the tofu and pour over the remaining 1/4 cup of vegetable broth. Flip over the tofu every 10 minutes or so, until it begins to brown. Also, don't forget to stir you rice every few minutes.
  4. Now is time to add the vegetables. As I like to make sure the veggies retain most of their nutrient content, I very frequently--almost constantly--stir the mix as I add them in. It also helps in distributing the flavors. Stir them around for about 5 minutes.
  5. Now add in the broccoli and carrots, and stir them in well. Wait 5 minutes again, before adding the next veggie.
  6. Rip the chard leaves into approximately 1 inch pieces and throw them into the mix. Add in all the spices (about 1 tsp of each) and about 1 tbsp of lemon juice. Stir well. Add the soy sauce to taste.
  7. Take the rice and stir fry off the heat. Serve the stir fry over the rice and eat with chop sticks (if you want).