This stir fry is based on this broccolini stir fry recipe, which is simple and delicious. I called it green stir fry because I basically used green veggies from the CSA. The veggies all had a bit of a spicy bite (especially the kohlrabi); I imagine this was due to the heat we’ve been experiencing. Because of this, I added some corn to sweeten it up. I also added a little soy sauce to the original recipe. The only change I might make is to use garlic powder instead of fresh garlic, or strain the marinade before frying the tofu because the garlic burns and gets a little bitter. I suggest serving this over brown rice.
1 block extra firm tofu, cut into 3/4 inch cubes
2 T olive oil
2 t. garlic powder
2 t. ground cumin
1 t. crushed red pepper flakes
2 t. sesame oil
2 t. red wine vinegar
2 small heads broccoli, cut into bite-sized florets and 2 inches of stalk thinly sliced
1 1/2 kohlrabi, thinly sliced into bite-sized pieces
1 zucchini, quartered and cut into 1/4 inch pieces
1/3 c. frozen corn
1-2 T. soy sauce
1. Mix ingredients from olive oil through vinegar in a small bowl to create a marinade. Stir the tofu in, make sure everything is coated, and stick it back in the fridge while you prepare the other veggies.
2. When everything is ready to go, heat about 2 T. of canola oil in a large skillet over medium-high heat. When oil is hot, pour in tofu with marinade and pan fry, stirring occasionally, until tofu is crispy and brown on most side. Remove tofu from pan, leaving extra sauce behind.
3. First add kohlrabi to pan. Stir fry for a couple minutes, and then add the broccoli. After a couple more minutes, add the zucchini and corn and stir fry until veggies are tender-crisp. Add the tofu back to the pan and swirl soy sauce over the top of everything. Stir well and serve over brown rice. Enjoy!