First some fun news. We’re going to be testing recipes for Robin Robertson‘s next cookbook! There’s not much more we can say about it right now but we’re really looking forward to it. Helping Robin with her next book reminded me of a time long ago when we reviewed one of her previous books on our first blog. One of the recipes we wrote about was the Tofu and Broccoli with Hoisin-Ginger Sauce. Looking back at our Eat Air blog from that time brings back a lot of memories because that was when Darlene was pregnant with our first child. Now that kid is not only old enough to help in the kitchen but even to use a knife (albeit with lots of our supervision). Yikes!
I thought he might enjoy this recipe and he certainly did. I dialed back the heat and kept it pretty mild but it still had a little kick from the ginger and he picked up on that. He still cleaned his plate though so we were happy. The recipe is really simple – mainly a tofu and broccoli stir fry with the addition of scallions and fresh ginger. The sauce is a mixture of hoisin sauce, soy sauce, water and a little chili paste. Delicious! We definitely shouldn’t wait almost 8 years before making this one again!
We’ve been getting lots of bok choy and Napa cabbage from our CSA and they make for a good stir fry. We also added to this one onions, carrots, cashews, tofu, and even a little broccoli from our garden. You can stir fry almost anything you have on hand though. It’s all in the sauce. This is a recipe that we and the kids liked that’s adapted from the Beefy Asparagus Stir Fry recipe in Isa Does It. Just whisk all this stuff together in a bowl then add to your stir fried veggies at the end:
1/2 c. water
1 Tbs. cornstarch
3 Tbs. soy sauce
3 Tbs. hoisin sauce
1 tsp. sriracha (more to taste)
2 Tbs. lime juice
1 Tbs. agave
1 Tbs. sesame oil
1 tsp. grated fresh ginger
We often serve our stir fries over brown rice and sprinkled with sesame seeds. And with the kids, we make everything very mild but I do enjoy some extra sriracha on top too!