Extra-firm tofu has a firmer, meatier texture than medium or firm tofu does, making it an excellent substitute for meat in a stew recipe.
INGREDIENTS | SERVES 4
- 1 pound extra-firm tofu, drained and cut into ½-inch cubes
- 1 teaspoon salt, divided
- 3 tablespoons olive oil, divided
- 2 cloves garlic, chopped
- 1 large red onion, chopped
- 1 teaspoon dried parsley
- ½ teaspoon dried oregano
- 1 zucchini, cut on the diagonal into ½-inch pieces
- 2 medium carrots, cut on the diagonal into ½-inch pieces
- 2 tomatoes, halved and quartered
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- Black pepper to taste
Toss the tofu with ½ teaspoon salt.
Heat 2 tablespoons oil in the wok or skillet. When the oil is hot, add the garlic. Stir-fry for 10 seconds and add the red onion.
Sprinkle the dried parsley and oregano over the garlic and onion and stir-fry for 2 minutes or until it begins to soften.
Add the zucchini, stir-fry for 1 minute, and then add the carrots. Stir fry for 1 minute, sprinkling with ½ teaspoon salt, then add the tomatoes. Splash the vegetables with a bit of water or beef broth if they begin to dry out during stir-frying.
Add the tofu. Stir-fry for 1 minute, gently moving the tofu around the pan.
Add the beef broth. Stir in the Worcestershire sauce. Bring to a boil. Reduce the heat, cover, and simmer for 5 minutes or until heated through. Taste and adjust the seasoning, adding black pepper if desired. Serve hot.
Invented by two British chemists trying to reproduce the unique flavor found in Indian curries, Worcestershire sauce is a spicy mixture made with tamarind, anchovies, dark soy sauce, vinegar, onions, and other seasonings. Use Worcestershire sauce whenever you want to lend flavor to a stir-fry — just add 1 to 2 tablespoons to the marinade or sauce.