Sweet and Spicy Tofu Stirfry

I have actually gotten to really like tofu over the past year or so.  Tim, not so much. So the night I made this recipe, I also made a pasta dish for him so that I wouldn’t have to listen to him complain and remind me, once again, that he HATES tofu.  Not that he has ever tried tofu, but he hates it nonetheless.

As I put the veggies into the wok, he came into the kitchen, sniffing appreciatively.

Tim: that looks good.

Me: thanks. you’re welcome to try it

Tim:  (poking at the tofu sitting on the pan, waiting to be added) What’s that?  (leaning over it like he had just discovered a new species of dung beetle) Is it tofu?

Me: yes, but don’t worry, I also made something else.

Tim: Why do you have to ruin perfectly good vegetables by adding tofu? Can’t you just not add it?

Me: Once again, I made you something else.  I am adding the tofu, so deal with it.

He actually did try the stirfry though, and I even caught him going back for seconds. I kinda felt like maybe I should break out the confetti and balloons, but I didn’t want to scare him away from ever trying tofu again.

Me: So you liked it?

Tim:  Well, it wasn’t horrible.

Me: Gee.  Thanks.  Can I quote you on that?

Ingredients:

• 1 block extra firm tofu
• 1/2 cup maple syrup
• 4 teaspoons ground ginger
• 1 teaspoon black pepper
• 1/2 teaspoon ground cloves
• 12 cloves garlic
• 1 teaspoon fennel
• 1 teaspoon ground cinnamon
• 1/2 teaspoon crushed red pepper
• assortment of veggies (peppers, onions, pea pods, water chestnuts, carrots, asparagus, broccoli)

Directions:

1. Press the tofu for about half and hour to remove all the water from it.  Cut it into very small bite-sized pieces (a little larger than a large clove of garlic.  While the tofu is draining, combine the syrup through crushed pepper in a high speed blender till smooth.  Place the tofu in a container with a lid, pour the marinade over and toss thoroughly to coat all the tofu.  Place in fridge.  (I like to make it the day before and let it marinate overnight and all of the next day, shaking the container ever so often)
2. When you are ready to eat, heat the oven to 400 and place the tofu on a lined baking pan. Reserve the marinade (DO NOT THROW OUT THE MARINADE), to use for the stir fry.  Bake the tofu for 30-40 minutes, flipping or stirring halfway through, till firm and camelized.
3. While the tofu is baking, cut up the veggies into either thin strips or bite-sized pieces.
4. When the tofu is done,  heat your wok or large frying pan and add a tiny splash of oil. Toss in your veggies, and fry, stirring constantly, till crisp tender for 3-4 minutes (longer if you cut larger pieces or like your veggies cooked more).  Toss in the marinade and tofu and cook about a minute or two longer.
5. Serve as is, or put over (brown) rice.

Enjoy!