Because stir-fry is a relatively quick and easy meal to make, it was one of the first things I learned to make when I started cooking on my own. Stir-fry also gives you limitless options for variations and ingredients. This recipe is a first for me, because it’s the first time I’ve used many of these ingredients. Asian cooking has many unique and vibrant flavors, usually incorporated through spices and sauces. For this dish, we used the following new-to-us ingredients: Hoisin sauce, fish sauce, and sriracha sauce.
We started by marinating the tofu in Hoisin sauce and setting it aside. Next, we combined 2 tablespoons of fish sauce, 4 tablespoons of soy sauce, ½ cup of sweet Thai chili sauce, 1 tablespoon of sesame seed oil, 1 teaspoon of sesame seeds, 2 teaspoons of smooth peanut butter, and ½ teaspoon of sriracha sauce. While the flavors of the sauce were melding, I diced fresh ginger to make 2 teaspoons, 2 cloves of garlic, and 1 medium onion. I sautéed this over medium heat, just until the onions were translucent, careful not to burn the garlic and ginger. I set this aside in a separate bowl and proceeded to steam a handful of green beans, 2 handfuls of sliced shiitake mushrooms, and about 3 handfuls of broccoli crowns. I steamed this over medium high heat in a non-stick skillet with a tablespoon of water, covered, for about 6-8 minutes. When the beans were just tender, I placed the veggies in the same bowl as the onion, garlic, and ginger. Next, I added the marinated tofu to the non-stick skillet and let that warm for about 3-4 minutes, careful again to not let the hoisin sauce burn. Then, I added back in all the veggies and let that cook for a minute or 2 over high heat, and lastly I added in the fish/soy/chili sauce, allowing it to come to just a bubble before turning off the heat. We served the veggie stir-fry over brown rice for a delicious meal. The star of the meal was definitely the sauce, complete with the new additions to our cooking repertoire–fish and sriracha sauce–which gave it a bit of a spicy bite to liven up our weekday.