Tofu Stir Fry

Almost any stir fry has the flexibility to fit whatever is in the pantry, but this recipe, adapted from Robin Robertson's Vegan Fire & Spice, is a trusty reliable because it makes a special meal out of everyday staples, filled with flavor and nutrition.

Vegan "Fish" Sauce

1/2 cup soy sauce

2 teaspoons minced garlic

1/2 teaspoon hot pepper flakes

1 tablespoon lemon juice

1 tablespoon evaporated cane juice sugar

1/4 cup water

2 cups small broccoli florets

2 carrots, peeled and cut into thin slices

1 container extra-firm tofu, drained and pressed

3 tablespoons vegetable oil

1 small onion, thinly sliced

1/2 teaspoon red pepper flakes

1 teaspoon minced garlic

2 teaspoons brown sugar

1 tablespoon water

2 tablespoons fresh basil leaves

2 tablespoons peanuts

Prepare the vegan "fish" sauce by combining the first set of ingredients in a bowl. Set aside. Steam the broccoli and carrots over boiling water until tender, 3 to 5 minutes. Cut the tofu into 1/2-inch strips. Put half the vegetable oil in a large skillet over medium heat. Add tofu and stir-fry until golden brown all over. Remove tofu and set aside. Add remaining oil to the sillet over medium heat. Add onion and red pepper flakes; fry until tender. Add garlic, brown sugar and 5 tablespoons of the "fish" sauce (save the remainder for another recipe). Add the water; stir well. Add the reserved tofu and vegetables and cook until hot, stirring to coat the tofu and vegetables with the sauce. Sprinkle with the basil and peanuts before serving with rice.