Sunday, May 2, 2010

Vegan Sweet & Sour...Hot Pot?

You don't have to be able to define something to like it.

And for that reason, this will be a short post, because I don't know what this really is.

There's too much liquid for it to be a stir-fry.

But not so much that it's a soup.

It's an Asian-flavored, animal-product-free, easy, cheap, and delicious dinner.

And that's as close to a definition as I'm going to get. Enjoy, friends.


2 T. sesame oil
1/3 block extra firm tofu, squeezed dry and cut into cubes
1 medium onion, diced
1 red bell pepper, in chunks
1 serrano pepper, sliced, with all seeds
~1 cup fresh broccoli florets
~1/2 c. frozen shelled edamame
~1/3 c. frozen green peas
2 T. brown sugar
~1/4 cup soy sauce
several vigorous shakes rice wine vinegar
~1 tsp. grated ginger
3-4 cloves garlic, minced or pressed
zest and juice of one lime
handful fresh cilantro, roughly chopped
pinch of salt
black pepper


Heat 1 T. of the oil in a Dutch oven or nonstick pan. Cook the tofu over medium heat, flipping each piece when it's golden brown on one side, until all pieces are golden brown on both sides. Remove from the oil and set aside. Add the rest of the oil to the pan, then add the red bell pepper, onion, and serrano pepper. Cook for about 4-5 minutes.


Add the broccoli, soy sauce, sugar, rice vinegar, lime zest and juice, salt and pepper, ginger, and garlic. Cook for a few more minutes.


Add the tofu, edamame, peas, and cliantro. Cook for 3-4 more minutes. Serve and enjoy!

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