| Prep: 15 mins | Cook: 25 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 263 | 17g | 3g | 15g |
| sugars | fibre | protein | salt |
| 5g | 3g | 12g | 1.8g |
As a fusion culinary enthusiast, I hold a deep appreciation for my vegetable-based recipes, especially the Celtuce and Tofu Stir-Fry. It’s one of those dishes that brilliantly weave together my Pacific Northwest roots with my Japanese heritage. The heartiness of the tofu, the unpretentious celtuce, and the Asian-inspired flavors wonderfully cater to a diverse palate. This dish makes regular appearances in my kitchen across trans-Pacific locations and never fails to impress.
The Health Benefits
It’s more than just the taste that leaves me smitten; it’s the fantastic health benefits attached to the recipe that make the Celtuce and Tofu Stir-Fry a star in my culinary repertoire. Rich in protein and calcium, the tofu in this dish serves as an excellent vegetarian source of protein. Moreover, celtuce, albeit less known, is a powerhouse of vitamins A, B, and C — an exceptional inclusion for those who value nutrition as much as taste.
A Blend of Cultures
This recipe is reminiscent of many vegetable stir-fries, and if you’re a fan of the classic Vegetable Stir-Fry, then this one would absolutely delight your taste buds. Taking inspiration from the traditional Japanese dish ‘Yasai Itame’, I found a beautiful way to incorporate the Pacific Northwest’s local produce into this recipe. The myriad colors and textures make it an enticing meal by itself or as a side dish with some aromatic jasmine rice or silky gyoza.
Whether you’re new to the world of gastronomical exploration or a seasoned food enthusiast enjoying cooking as part of your daily rhythm, I encourage you to experience the complex simplicity of this Celtuce and Tofu Stir-Fry. After all, where else would you find such culinary convergence of taste, health, and heritage?
What You’ll Need
- 1/2 cup of soy sauce
- 1/4 cup of sesame oil
- 1 tablespoon of grated ginger
- 2 cloves of garlic, minced
- 14 oz of firm tofu, cut into cubes
- 2 tablespoons of vegetable oil
- 2 celtuce, peeled and sliced
- 1 large red bell pepper, sliced
- 1 large carrot, thinly sliced
- 2 scallions, sliced
- 1/4 cup of hoisin sauce
- 2 tablespoons of cornstarch, mixed with 2 tablespoons of water
Method
Step One
In a bowl, mix together the soy sauce, sesame oil, grated ginger, and minced garlic. Add the cubed tofu, making sure it’s well coated with the mixture. Let it marinate for about 15 to 20 minutes.
Step Two
While the tofu is marinating, peel and slice your celtuce. Also, slice your red bell pepper, carrot, and scallions. Set the veggies aside.
Step Three
Heat the vegetable oil in a large wok or frying pan over medium-high heat. Once the oil is hot, add the marinated tofu (but keep the marinade). Stir fry the tofu until it’s golden on all sides. Once done, remove the tofu from the pan and set it aside.
Step Four
In the same pan, add the sliced celtuce, red bell pepper, and carrot. Stir fry the veggies for about 5 minutes, or until they start to soften.
Step Five
Next, add the scallions to the pan and stir fry for another minute.
Step Six
Return the tofu back to the pan and mix it with the stir fried veggies. To this, add the hoisin sauce and the remaining marinade.
Step Seven
In a small bowl, mix together the cornstarch and water until you get a slurry. Pour this slurry into the pan and stir well. Continue to cook for another minute or two, or until the sauce has thickened.
Step Eight
Once done, remove from heat and serve your Celtuce and Tofu Stir-Fry hot, ideally over cooked rice. Enjoy your meal!
