I'm putting my foot in my mouth while writing this post, because anyone that has gone out to dinner with me in the past few years can tell you that I don't love Asian food. I know what you're thinking. A food blogger condemning a whole continent worth of cuisine? Who do I think I AM?
I always used to like Chinese food. In fact, I would dominate the vegetable lo-mein when my family ordered takeout. When I first moved to New York, I dabbled in sushi but I just can't get my head around the fact that they don't cook the food. Thai food is neither here nor there - if you put Thai food in front of me, I'd likely eat it, but I wouldn't choose it if I had other options.
So, I even surprised myself when I came home one night craving stir-fry. I had soy sauce in the fridge from a marinade I concocted over the summer and I thought honey might go well ith soy sauce. I raided the fridge of a bunch of miscellaneous vegetables - including red cabbage and cauliflower, two untradtional stir-fry vegetables and tossed them in a big stir-fry pan that I received as a gift years ago and had never once used.
Honey Soy Stir-Fry with Tofu
2 Tbsp. canola oil
1/4 cup reduced-sodium soy sauce
4 Tbsp. honey
1 tsp. minced garlic
1/4 - 1/2 cup reduced-sodium chicken broth
2 Tbsp. corn starch
4 oz. extra-firm tofu
2 cup chopped red cabbage
2 cups fresh chopped cauliflower florets
2 cup baby carrots, sliced diagonally
1/2 medium green pepper
1/2 medium yellow pepper
1/2 medium orange pepper
1/2 medium red pepper
1. Heat canola oil over medium-high heat and sautee garlic until fragrant. Add carrot, onion and cauliflower and coat with about 1/2 of the soy sauce and 2 Tbsp. honey. Cook on medium-high heat. Toss to coat with sauce and cook until cauliflower begins to brown.
2. Add red, green, orange and yellow pepper, cook about 5 minutes or until tender, stirring continuously. Add red cabbage and the rest of the soy sauce and honey.*
3. When onions have become translucent and all vegetables are tender, add chicken broth and corn starch and stir until sauce begins to thicken and coat vegetables. Cook on medium-high until vegetables are brightly colored and crisp.
Serve on top of brown rice or with rice noodles. Serves 4.
*For a sweeter sauce, you can add more honey to taste. If you like a savory, saltier sauce, you can go a little heavier on the soy sauce because some of it will evaporate as you cook.