"Tofu" Stir Fry with Oriental Vegetables

From contributor Dave Utrata, a stir fry recipe and the
reason for the quotes around “tofu.”

I like meals that can be served in a single bowl, the
ingredients consisting of a main central item resting atop a bed of some
supporting actors.  In this way, I
streamline my world into simplified serving while letting flavors mingle.  In this instance, it was marinated
cubed tofu on a bed of vegetables, all with an Asian flair (I hope). 

 "Tofu" Stir Fry with Oriental Vegetables

Marinade

• Fresh ginger root, a chunk 2-3” in length


• 1 Tblsp - Oriental hot mustard


• 1 Tblsp – peanut sauce


• 1 Tblsp – smoke marinade


• 1 Tblsp – soy sauce


• ¼ cup white wine


• 1 package of firm tofu, cubed

Combine all ingredients in food
processor until fairly smooth.  Pour this
over the cubed tofu in a small storage container; allow to sit in refrigerator
overnight.

Stir Fry

• 1 can – straw mushrooms


• 1 can – mini corn


• 1 cup – snow/snap peas, trimmed ends


• ½ cup crushed cashews

Add canola
oil to wok or pan that will accommodate large stir fry mixture.  When hot, add marinated tofu and
cashews.  Heat thoroughly, even allowing
tofu to gently brown; this may be as long as 5-7 minutes per side.  Don’t disturb the tofu to much at this point,
just let it get a nice browned surface. 
When the tofu and cashews are done, place  in a bowl on the side,
reserving this to top the veggies.

Put the
mushrooms, corn and peas in the pan, sauté them with teriyaki sauce.  Do this long enough to fully warm the
veggies, mixing well to make sure that the teriyaki sauce has fully coated
everything.  Place a serving in a pasta
bowl and add desired amount of marinated tofu on top.

 And now,
the little secret: in addition to the real tofu, I used some Spam.  Yes, Spam. 
The last container of it on my shelf, a souvenir from a trip to the Spam Museum in Austin, Minnesota.  I dragged my
younger son through there a couple years back, paying homage to the recreated
set of the famous Monty Python scene, and then stopping at the gift shop.  Sure, I’m not immune to watching my intake, hence,
even a guy like me occasionally uses tofu. 
But c’mon, as the billboards near the museum say: Spam, you either get it or you don’t.

Comments

[Helen Kenney]

I have a confession...although I've never eaten spam, I absolutely love that sliced canned corned beef you can get in the deli department and my all time favorite is corned beef hash! I imagine that spam taste a bit like this?

[trevy]

What is with the potted meat? Honestly, this is the one time when I like the idea of junk mail -- the only kind of spam there should be!

Love the sound of this...except for the spam part. I don't think you really put it in there. I did see a woman buying potted meat at the grocery store recently, though. Amazing.

[Heather]

Spam: you either get it or you don't. I don't get it! I think it was invented for the armed services so they could put it in their backpacks for emergencies, which is the only time a person should even think about eating it! I'm with Trevy, I don't think you really used it; I think you just put that part at the end to see if we were really reading to the bottom of your posts ;-)

[heydave]

I was under the assumption that everyone has taken at least one vacation to Austin, MN to the Spam Museum. There one learns that Spam is far more than just potted meat.

I bet by now you're all giving me that same look my kid gave me at the museum... Yes, I really did buy numerous souvenirs while there, including an array of different varieties of Spam.

The Spam is optional, of course, but I really, really did use some in this recipe.

[trevy]

Your poor kid.