Vegetable Stir-Fry with Crispy Tofu
Why This Recipe Works
Because it comes together very quickly over high heat, a great stir‐fry depends on precisely prepared ingredients, which can be a challenge even for experienced cooks. We used the food processor to streamline the process and ensure that every element of the dish cooked up evenly. We started by slicing bok choy, shiitake mushrooms, carrots, and a red bell pepper in the processor. The neat, even vegetable slices quickly cooked up to a perfect crisp‐tender texture. To make the dish a meal, we added tofu, which we pulsed in the processor before sautéeing to get crisp, golden‐brown crumbles—a pleasant departure from cubes. A mixture of soy sauce, sherry, orange juice, garlic, ginger, and sesame oil plus a little brown sugar and cornstarch made a punchy glaze. For a final pop of crunch and freshness, we finished the dish with peanuts and scallions.