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Vegetarian Stir Fry

Vegetarian Stir Fry

I’ve been a huge fan of boil in bag rice for years now so I was absolutely thrilled that Success Rice reached out to me to partner with them on a recipe post! I use boil in bag rice for a ton of recipes; I’m a notoriously bad rice-cooker if I don’t have a little bit of help. Success Rice has perfected a seamless method for well-cooked rice every time. One of my favorite recipes with rice is a classic stir fry and I’ve created a new vegetarian version that anyone will love! Since Taste Tester #1 and I have kicked it into full wedding-mode, I’ve been focusing on making healthier versions of our favorite recipes that are still just as filling. Instead of using meat, I substituted tofu in my stir fry recipe and added some extra veggies as well to make sure we are full. I’m newly obsessed with bok choy, a Chinese cabbage-like vegetable that is wonderfully crunchy and adds a unique and tasty flavor to soups, stir fries and salads.

It took me many years of working with tofu to figure out how to infuse it with flavor and give it a firm enough texture to convince myself it was just as hearty as meat. If you happen to cook a lot of tofu I’d suggest investing in a tofu press to help you remove excess water from the tofu. If you don’t want to invest in a press I’m a big fan of sandwiching the tofu in between a stack of paper towels and weighted down with a few heavy coffee-table books to weed out the excess moisture. After the tofu is dried out I cut it up into little cubes for this recipe and marinate in some Trader Joe’s Soyaki sauce.

This recipe makes a generous portion enough for two people but can easily be doubled for a family!

Ingredients For Stir Fry:

  • 1 bag of brown boil in a bag Success Rice
  • 3 heads of baby bok choy (or 1 large head)
  • 1 red pepper
  • ½ sweet onion
  • ½ package extra firm tofu
  • ½ cup Trader Joe’s Soyaki
  • 1 tablespoon olive oil

Ingredients for Sauce:

  • 1 tablespoon hoisin sauce
  • Tsp chopped fresh ginger
  • 2 cloves chopped fresh garlic
  • 1 tablespoon of soy sauce
  • 1 tsp sesame oil
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon brown sugar

Directions for Stir Fry:

  1. Press tofu between two stacks of paper towels with books on top or cast iron skillet for at least 30 minutes
  2. Cube tofu and marinate with Trader Joes’ Soyaki in a plastic bag
  3. Prepare and chop vegetables into medium dice
  4. Prepare rice according to package
  5. Add olive oil to a large skillet over medium-high heat, add veggies and toss to coat. Cook for 5-7 minutes, stirring often and then add in baby bok choy. When the vegetables have some color and have softened a bit, add tofu and half of the sauce and stir
  6. Once rice has cooked add to skillet with vegetables and add the rest of the sauce, cook the mixture for another 3-4 minutes to allow to come together
  7. Enjoy!

Directions for Sauce:

  1. Chop fresh garlic and ginger into small dice
  2. In a small microwaveable mixing bowl, whisk together all of the sauce ingredients
  3. Microwave sauce on high for 35 seconds to help thicken
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