Ingredients with Measurements:
- 2 tablespoons vegetable oil
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1/2 cup poi
- 1/2 cup diced carrots
- 1/2 cup diced bell pepper
- 1/2 cup diced mushrooms
- 1/4 cup soy sauce
- 1/4 cup vegetable broth
- 1 teaspoon sesame oil
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon sugar
- 1 (14-ounce) package extra-firm tofu, drained and cubed
Special Equipment Needed:
- Large skillet
- Wooden spoon
Step-by-Step Instructions:
1. Heat the oil in a large skillet over medium heat.
2. Add the onion, garlic, and ginger and cook until the onion is softened, about 5 minutes.
3. Add the poi, carrots, bell pepper, and mushrooms and cook for 5 minutes.
4. Add the soy sauce, vegetable broth, sesame oil, black pepper, red pepper flakes, and sugar and stir to combine.
5. Add the tofu and cook for 5 minutes, stirring occasionally.
6. Serve hot.
Time:
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Temperature: Medium heat
Serving Size: 4
Nutritional Information (per serving):
Calories: 200
Fat: 12 g
Carbohydrates: 13 g
Protein: 10 g
Substitutions for Ingredients:
- Vegetable oil: canola oil or coconut oil
- Onion: shallot
- Garlic: garlic powder
- Ginger: ground ginger
- Poi: cooked brown rice
- Carrots: diced sweet potato
- Bell pepper: diced zucchini
- Mushrooms: diced eggplant
- Soy sauce: tamari
- Vegetable broth: chicken broth
- Sesame oil: olive oil
- Tofu: tempeh
Variations:
- Add other vegetables such as broccoli, snow peas, or bok choy.
- Add other proteins such as shrimp, chicken, or beef.
- Add other spices such as cumin, coriander, or turmeric.
Tips and Tricks:
- Make sure to drain the tofu before adding it to the skillet.
- If using tempeh instead of tofu, make sure to steam it for 10 minutes before adding it to the skillet.
Storage Instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the microwave or in a skillet over medium heat until warmed through.
Presentation Ideas:
Serve the stir-fry over cooked brown rice or quinoa and top with chopped fresh herbs, such as cilantro or parsley.
Garnishes:
- Chopped fresh herbs
- Sliced green onions
- Toasted sesame seeds
Pairings:
- Steamed white rice
- Sautéed bok choy
- Pickled cucumbers
Suggested Side Dishes:
- Miso soup
- Edamame
- Seaweed salad
Troubleshooting Advice:
- If the stir-fry is too dry, add a few tablespoons of water or vegetable broth.
- If the stir-fry is too salty, add a few tablespoons of sugar or honey.
Food Safety Advice:
- Make sure to cook the tofu until it is heated through.
- Make sure to store leftovers in an airtight container in the refrigerator.
Food History:
Poi is a traditional Hawaiian dish made from cooked and mashed taro root. It is often served with other dishes such as stir-fries, soups, and stews.
Flavor Profiles:
This stir-fry has a savory and slightly sweet flavor from the soy sauce, sesame oil, and sugar. It also has a hint of heat from the red pepper flakes.
Serving Suggestions:
Serve the stir-fry with steamed white rice or quinoa and a side of miso soup.
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