You can use a wide variety of vegetables for this: carrots, beans, snowpeas, mushrooms, broccoli, cauliflower, zucchini, baby corn cobs, peppers, beansprouts, shredded cabbage, etc. Stir frys can be notoriously difficult to get “just right.”
Various vegetables, as above
1 block firm tofu, cubed
2-4 T oil
1 onion, chopped
2-3 cloves of garlic, minced
Soy sauce
Sesame seeds or roast sesame oil (opt)
2-3 tsp Five Star spice*
1-2 small cans (160ml) coconut milk
Over medium-high heat, fry tofu in oil until lightly browned, remove from pan and set aside. Fry onion and garlic for a few minutes. Add a couple of drops of roast sesame oil or some sesame seeds (optional). Add Five Star spice and some chili peppers if you like spicy. Using soy sauce as needed, stir in vegetables beginning with the firmest (i.e. carrots first, beansprouts last). Cook for 5-10 minutes, stirring. Add tofu and coconut milk and simmer until the vegetables are cooked just enough to eat. Serve on rice or quinoa or rice noodles.
*Also known as Chinese or Asian Five spices, a mix of cinnamon, star anise, fennel, ginger, white pepper. Use other spices like curry and cumin for an Indian style stir fry.
