MONDAY RECIPE POST - LEFT-OVER VEGGIE STIR-FRY WITH RICE OR SCALLION PANCAKES

I didn't actually follow a recipe, but is probably from a variety of other recipes we have learned from and enjoyed cooking.  Both Gregg and I had a hand in making this meal.  I started it off and Gregg finished while I set the table and got our drinks.

I took all the vegetables in the fridge that were left over, and also a packet of firm tofu.  I am listing the ingredients in the order they were used.

l 14 oz. packet of firm tofu, cut into cubes
2 tablespoons cornstarch
1 tablespoons extra virgin olive oil, or more if needed

The veggie ingredients weren't measured out. I just used what I had and you can certainly put in your own combination of favorites.

Broccoli florets
Cauliflower florets
Sweet red bell pepper, diced
Peas
Mushrooms, sliced

1 tablespoon chili-garlic paste
Low-sodium Soy Sauce or Teriyaki Sauce

There were enough leftovers for two meals.  

For our first meal it was served over Jasmine Rice, cooked according to package directions; enough for two people.

For our second meal the day after I used something new, for us.  The last time we went to CostCo I noticed Scallion (Green Onion) Pancakes in the frozen section.  (If you can't find them in any store, see link to recipe below).  They are more like a crepe, perhaps a little thicker but not by much.  You cook them in a smidgen of olive oil (or your favorite oil) until they brown in parts.  You may even prefer no oil at all.  No need to thaw them out as they cook quickly in the pan.  A few minutes on each side until they are heated through and browned  nicely.

For the main meal:

Start cooking the Jasmine Rice according to the packet directions.

Before you cut the tofu into cubes, press all the liquid out of the tofu. Get as much moisture out as possible. Then take a Ziploc bag, add the cornstarch and then the tofu.  Seal the bag; toss gently until thoroughly coated with the cornstarch.  Shake off excess cornstarch.  Cook them in a frying pan in the olive oil On medium heat, until they are brown and crispy on all sides.  (I have mentioned this once before about using cornstarch.  Coating the tofu makes it crispier.) Take out of the frying pan and set aside.

In the same pan and add extra oil if necessary, put in your choice of veggies.  I did the broccoli and cauliflower first and then added the others after a few minutes.  Add a tablespoon of Chili Garlic Paste.  Stir thoroughly until well mixed into the veggies. Cook until veggies are crisp tender.

First meal we put this mixture over Jasmine Rice and passed the Low-Sodium Soy Sauce.

Second meal I cooked the Scallion Pancakes and placed the veggies over it, using Teriyaki Sauce this time.  I cooked the pancake last as they cooked quickly.

These photos are with the pancake because I forgot to take ones with the rice.

What did we think?  Delicious though a little more bland than the other dishes we have tried lately, still tasty though. You can always add extra Chili-Garlic Paste but we both agreed this type of bland was delicious and wouldn't bother.  We will definitely be making this again.  

It is the first time we have used the scallion pancakes and I thought those made a lovely change. A note on the packet said they were vegan. If you don't have a CostCo who stocks them, also if you do and they don't stock them any more as this has happened to me, there is a link to a Scallion Pancake recipe here.