Sizzling (Meatless) Summer Stir Fry

Again, I’m experimenting with tofu. I’ve become a somewhat regular at a local Thai restaurant around the corner from me in Beacon Hill.  Their tofu is perfectly crispy and golden. Granted, they’re probably deep-frying it to perfection, but that’s another story. However much I simply love this indulgence, I wanted to “clean up” their Pad See You.* Think wide rice noodles, golden tofu, bean sprouts and broccoli in a sweet but spicy Thai basil sauce. Using zucchini noodles or zoodles are the main staple, I added more vegetables and a lighter sauce — the Summer Vegetable Stir Fry with Crispy Tofu was born and it’s a summer keeper.

* Also called “Pad See Ew” or “Pad C U.”

Ingredients (serves 3).

• 1 medium zucchini, washed
• 1 red bell pepper, washed and cut into 1″ chunks
• 1 green bell pepper, washed and cut into 1″ chunks
• 1/2 package of frozen broccoli (fresh broccoli works too)
• 1/4 c fresh basil, chopped and loosely packed
• 1 container firm tofu, pressed/drained and cut into small chunks
• 4 T soy sauce
• 5 t light olive oil (or another neutral oil to fry)
• 1 t agave nectar
• Red pepper flakes to taste
• Sea salt to taste
• Fresh basil to garnish

Directions.

1. In a large wok or frying pan (you may want sides), heat 3-4 t oil, 2 T soy sauce and 1/2 t agave nectar over medium-high heat. Once warm, add tofu and cook until sides are lightly fried. Remove from heat.
2. Meanwhile, spiralize the zucchini. Add to another large saucepan or wok and heat with remaining canola oil, agave and soy sauce over medium-high heat.
3. Add pepper chunks and frozen broccoli and sauté together with zucchini noodles. Add red pepper flakes and sea salt to taste  and fold in fresh basil leaves.
4. Once vegetables are soft and zucchini noodles are translucent, add tofu and cook for an additional 1-2 min.
5. Serve on a large plate or in bowls. Garnish with fresh basil.
6. Serve hot and enjoy!

Inspired by Thai cuisine’s Pad See You.