Ginger Tofu and Vegetables

Susannah posing with our finished product

This flavorful ginger stir fry is pretty simple and gets a lot of vegetables into one meal.  Tonight, I started with lots of fresh ginger and fresh field garlic sauteed in olive oil, sesame oil, soy sauce and very dark aged balsamic vinegar.  

The finished product

We added one large onion, a bunch of carrots cut vertically, maitake mushrooms (3 packs from the store not the farmer's market yet still OK), mung bean sprouts and tofu (organic and local).   The bean sprouts and tofu add a lot of protein and the watery, filling bean sprouts are so crunchy and thirst quenching.  I really love wet food...

close up

the beautiful feisty one eats dinner at the beach

Because I was using a large saute pan instead of a frying pan or wok, I had to ladle some sauce out of the vegetables.  It was a rich mix of mushroom juice, moisture from the other vegetables plus my added base of oil, soy sauce and vinegar and was great to have over the plain rice. We served the vegetables and tofu with plain arborio rice (so creamy and rich) and had kale with sesame seeds on the side.

and plays with Bella

and gets messy with Bella