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Ginger Scallion Tofu Stir Fry

June 22, 2010

I absolutely adore condiments. Whether it is the simplest ketchup or mustard, or the most intricate of truffle-infused salad dressings, I often eat foods just so I can indulge in the sides they are served with. Scrambled eggs are meant to be paired with organic ketchup (amazing, btw!), chicken wings would be lost without some Frank’s Red Hot.

And on those rare occasions when I concoct my own side of delight (besides ketchup and mayonnaise, which will forever be a match made in heaven) I know I must make extra and use it again in another spectacular way.

Last night’s ginger scallion sauce was one of these dressings that must last forever, a topping of such flavor magnitude that it really made the dish, and could probably be eaten with anything. So I ate it with something different tonight.

Using leftover sauce for a next day meal is not only a great way to save time and money, but you can eat something that is completely different but also so similar to what you enjoyed the night before. It may sound contradictory, but believe me, utilizing your favorite sauce in as many ways as possible is the quickest and best way to win yourself over with your cooking skills. Trust me on this.

Ginger Scallion Tofu Stir Fry

1/2 block tofu

1 amount of ginger scallion sauce

2 bell peppers (whatever colors you like)

1/2 head of bok choy (left over from last night)\

2 tablespoons soy sauce

1 teaspoon garlic powder

Salt and pepper

1 cup cooked brown rice

Cook the brown rice as directed.

Cut up the tofu into 1/2 inch cubes. Cover with the ginger scallion sauce and let marinade for at least 1/2 hour.

In a non-stick pan, stir fry the bell peppers until they are soft. Add the tofu with the extra sauce and stir fry until heated through.

Chop the bok choy into bite sized pieces and add to the veggies and tofu. Add the soy sauce and garlic powder and stir fry until the bok choy greens have wilted and the stems have warmed through.

Serve the dish with the brown rice on the bottom of the bowl, topped with the stir fry.

10 Comments leave one →
  1. June 23, 2010 6:37 am

    This sauce sounds SO good! I’m a condiment lover too…especially ketchup + mayo!

  2. June 23, 2010 8:43 am

    This sounds wonderful!! I love anything with ginger in it!! πŸ™‚

  3. June 23, 2010 9:09 am

    mmm that looks great! I initially hated ginger, but am now getting into it. Thanks for sharing!

  4. June 23, 2010 11:42 am

    just like me, you appreciate the yumminess of a good healthy stirfry!!! LOVE IT! ❀


  5. June 23, 2010 12:09 pm

    I’m making this tonight!

  6. June 23, 2010 3:57 pm

    what a refreshing combo for the summer heat!

  7. June 23, 2010 4:12 pm

    This is what I need to get better at…re-using sauces with a new dish! The sauce sounds amazing…on tilapia of tofu stir fry! Mmmm!

  8. June 23, 2010 9:19 pm

    looks great! i love using leftovers in new ways too.

  9. June 24, 2010 10:20 am

    More ginger equals more joy for me! Especially when tofu and bok choy are involved πŸ™‚ It looks amazing!

  10. June 25, 2010 8:20 am

    Looks wonderful, but I’d have to douse it in MY favorite condiment…sriracha. It’s a vice. I even put it on pizza.

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