I recently found myself with a fridge full of random veggies that didn’t really go together, and realized that a delicious asian-inspired stir fry would be the best way to get an awesome heaping serving of vegetables, and to use up my many CSA leftovers from weeks gone by.
The recipe I adapted used totally different vegetables, and you can use totally different ones from the ones I used, as well. Just substitute whatever you have left over! The sauce will make it all taste delicious, I swear. Please excuse my photo swimming in sauce. I couldn’t help myself.
Delicious “Clean Out Your Fridge” Tofu & Veggie Stir Fry
Sauce adapted from Pinch of Yum
For the sauce:
- 3 cloves garlic
- 2 TB fresh ginger
- 3 TB honey
- ½ cup soy sauce
- ¼ cup water
- ¼ cup rice wine vinegar
- ¼ cup sesame oil
For the stir fry:
- 2 cups uncooked quinoa
- 2 TB canola oil
- 14 ounces extra firm tofu
- 1 large shredded zucchini
- 2 large shredded carrots
- 1 bunch chopped turnip greens
- 1 cup snap peas
- 1 young onion, diced
Combine all the sauce ingredients in a food processor and blend until smooth.
Cook quinoa according to package directions. Cut the tofu into slices and press with a paper towel to remove extra water, then cube the tofu. Heat the oil and ¼ cup of the stir fry sauce in a wok over medium heat. Cook tofu until golden. Remove from the pan and drain on paper towels.
Add veggies to the wok with another ¼ cup stir fry sauce. When the veggies have just lost their crispness, add tofu back to the wok to combine. Serve over quinoa and drizzle extra stir fry sauce on top. Sprinkle with the diced young onions.
Six (count ’em, SIX!) vegetables from my CSA basket were used in this one recipe. I was pretty proud of that. How do you use up surplus random veggies?