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Farm To People

Kitchen Notebook

May 23, 2018

Spring Tofu Stir Fry

30 Mins

Serves 2

 

  • 1 bunch French Breakfast Radishes
  • 4 oz Cremini Mushrooms
  • 4 oz Sugar Snap Peas
  • ½ bunch Spring Onions
  • 1 pack Baked Tofu, cut into cubes
  • 1 clove Garlic, chopped
  • 1 Tbsp chopped Ginger
  • 1 Tbsp Soy Sauce
  • 1 Tbsp Sugar
  • 1 Tbsp Rice Wine Vinegar
  • 2 Tbsp Cooking Oil, such as Grapeseed or Canola
  • Sesame Seeds for garnish

A simple stir fry like this one is a great way to show off a collection of colorful vegetables. It is also an incredibly fast and satisfying meal.  If you have a wok, great. If not, use a cast iron pan or whatever heavy bottomed cookware you have. The key is to get the pan VERY hot.


Wash the radishes and cut into thin rounds. Wipe the dirt off the mushrooms and slice them thinly (remove the stems if you like). Cut the roots off the spring onions and wash. Cut into 2-inch pieces. Place your pan over high heat and add the oil. Let it heat up for a few minutes. Add the peas and radishes and cook for a minute or two, stirring constantly. Then add the mushrooms and spring onions. When it looks like the mushrooms are almost done, add the garlic, ginger, soy sauce, vinegar and sugar. Toss in the dandelion greens and tofu and cook another couple minutes until greens are wilted. Sprinkle with sesame seeds and serve.


30 Mins Dinner Lunch Spring Veg vegan Vegetarian

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30 Mins Dinner Lunch Spring Veg vegan Vegetarian


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