Happy Chinese New Year! Honouring the Humble Stirfry...

On the ocassion of the Chinese New Year I thought I'd post an entry on one of my all time favorites and easy go-to dish - a mixed vegetable asian style stirfry with tofu and lots of sesame. Each time I make it I change up either the vegetables or some other ingredient. The first time I made a stirfry, all I added were veggies and soy sauce. Then I started experimenting as I do so often, and ended up with something that looks like below.

Asian Vegetable Stirfry with Tofu and Sesame

Ingredients:

• Sliced veggies- peppers, onions, snow peas, baby corn, broccoli, celery, green onion, bok choy, mushrooms (any combination of these veggies works great).
  
• 1/2 block of tofu cut into little cubes
  
• 2 tbsp sesame seeds
• 2tsp Sriracha (chilli garlic sauce)
  
• 1 tsp chopped garlic
• Stirfry Sauce
• Low Sodium Soy Sauce
• 1-2 tbsp vegetable oil
  

Directions:

• Brown up the diced tofu in a pan over medium heat
• Toast up the sesame seeds and set aside. Be sure to watch these carefully as they burn very quickly! I speaketh from experience here.
  
• Heat the oil in a large wok or large sautee pan, until its near smoking.
• Throw in all the vegetables including the garlic.
• After sauteeing for about 5 minutes, add 2 tbsp of the stirfry sauce and a little bit of soy sauce.
• Continue sauteeing for another few minutes. The vegetables still need to have a good bite to it.

• Finally add in the tofu and top with chopped green onion and the sesame.
  
• Serve over bed of rice and dig in!!

Variations:

• You could add crushed peanuts for texture and a nutty flavour.
• Instead of the soy and stirfry sauce, you could add a peanutty sauce made with PB, lime juice and a touch of soy. Maybe I'll post this version later. It goes really well with pasta too. mmmm.