Here's a quick and easy weeknight treat! I do not own a wok and still refuse to buy one. However, I have learned to make do--by creating my Asian-style meal as components and bringing them together in one perfectly cooked meal.
Sesame Grilled Tofu
recipe courtesy "Isa Does It' by Isa Chandra Moskowitz
1 14-ounce package extra-firm tofu, pressed and sliced into 8 planks
1 tbsp. toasted sesame oil
3 tbsp. low-sodium tamari or soy sauce
Press tofu slices into marinade and flip over to cover all surface area. Marinate while grill heats.
With a tabletop grill on the SEAR setting, grill marinated tofu for about 5 minutes. Set aside.
Sichuan Vegetables
recipe adapted from Veg News magazine
2-3 cups assorted vegetables cut into bite-sized pieces or matchsticks (peppers, carrots, celery, mushrooms)
1/4 cup low-sodium soy sauce or tamari
1 tbsp. dry sherry (or mirin)
1 tbsp. Chinese black vinegar (or rice wine vinegar)
1 tbsp. water
2 tsp. toasted sesame oil
1 tsp. natural sugar
1 tsp. chile-garlic sauce, to taste
1/2 tsp. red pepper flakes (to taste)
1 tsp. cornstarch
*If you have a micro-wave steamer, steam vegetables about about 3 minutes, until crisp-tender and set aside. Meanwhile, combine all sauce ingredients except cornstarch in a skillet and simmer for about 5 minutes. Combine cornstarch with water to make a slurry and whisk gently into sauce until thick. Add vegetables and grilled tofu, cut into small triangles. Simmer until heated through.
*If you don't have a micro-steamer, go ahead and stir-fry vegetables in a skillet or wok until crisp-tender then follow sauce instructions.
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