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I am not sure where I got this recipe.  It is from an online recipe blog, but I printed it quickly and the blog name didn’t print on the side of the page.  We absolutely love this and usually make it once a week.  You pick your protein, veggies, and stir fry sauce and serve over rice, so this dish can be different every time.  We usually make it with tofu, broccoli, onions, and the lemon sesame stir fry sauce.  I consider this an all-in-one meal since you have protein and veggies all together, so I don’t make anything on the side with it.  The original recipe also included recipes for some other sauces that you might want try:  Hoisin Peanut stir fry sauce:  ¼ cup creamy peanut butter  3 tablespoons hoisin sauce  2 tablespoons water  2 teaspoons lime juice  ½ teaspoon red pepper flakes    Thai Lime u0026amp; Basil Stir Fry Sauce:  2 tablespoons soy sauce  1 tablespoon fish sauce  3 tablespoons brown sugar  3 tablespoons lime juice  1 teaspoon cornstarch  1 bunch fresh basil leaves    Coconut Sweet Chili Stir Fry Sauce:  ½ can coconut milk  ¼ cup sweet chili sauce  2 tablespoons soy sauce  2 teaspoons lime juice  ½ teaspoon red pepper flakes    Maple Ginger Stir Fry Sauce:  3 tablespoons soy sauce  5 tablespoons maple syrup  1 teaspoon sesame oil  ¼ - ½ teaspoon red pepper flakes  2 tablespoons finely grated ginger  1 teaspoon cornstarch

Easy Mix u0026amp; Match Stir Fry 

oz block tofu

yellow onion, chopped into big one inch pieces

broccoli crown – cut into one inch florets

rice

chicken broth

TBS lemon juice

TBS brown sugar

TBS soy sauce

cornstarch

TSP sesame seeds

Whisk together all sauce ingredients.

Prepare your tofu. Drain on paper towels with something heavy on top to release the moisture, then cut into 1-inch cubes.  Season with salt u0026 pepper.

Heat 1 tablespoon oil in a non-stick pan or wok. Add 4-6 cups of your veggies (broccoli u0026 onion, in this case).  Cook for 5 minutes or so, until tender but crisp. Remove from pan and set aside.

Add another 1 tablespoon oil to the pan. Cook tofu for 6-8 minutes, turning over once halfway through.

Add the entire batch of stir fry sauce. Cook for 2 minutes until heated through and sauce has thickened a bit.

Return the veggies to the pan and toss everything to coat in the sauce. Serve over rice and enjoy!

I got this recipe from the Richmond Times Dispatch Sunday newspaper on January 8, 2020. We love Indian flavors and wanted to try this meatless meal! If you like chickpeas, you will love this. We didn’t love them served over rice, but we made this again and substituted tofu for the chickpeas, which was tasty.  If using tofu instead of chickpeas: Before you start cooking, prepare your tofu. Drain on paper towels with something heavy on top to release the moisture, then cut into 1-inch cubes.  Season with salt u0026amp; pepper.  Cook separately in a pan in olive oil on medium high heat.  After 5-7 minutes, flip the tofu cubes to brown the other side. Add into dish during step 4 in place of chickpeas. Image from the NY Times.

Indian Butter Chickpeas

TBS butter

onion,

TSP salt, divided,

garlic,

TBS grated fresh ginger

TSP cumin

TSP paprika

TSP garam masala

1, 28 oz can whole peeled tomatoes

15 coconut milk

15 chickpeas

cayenne,

white rice,

Melt butter in a large, heavy bottomed pot or Dutch oven over medium heat. Stir in onion and ½ tsp salt. Cook until golden and brown around the edges, stirring occasionally, about 20 minutes. (Don’t be tempted to turn the heat up higher than medium. Keeping it on medium ensures even browning without burning the butter).

Stir in garlic and ginger and cook one minute.  Stir in cumin, paprika, garam masala and cook 30 seconds more.

Add tomatoes with their juices. Using a large spoon or flat spatula, break up or smash the tomatoes in the pot.  Stir in the coconut milk and the remaining 1 tsp salt. Bring to a simmer and continue to cook for 10 minutes, stirring occasionally, and continuing to mash up the tomatoes, if necessary to help them break down.

Stir in chickpeas and pinch of cayenne, if you like. Bring the pot back up to a simmer and cook, stirring occasionally, for 15 minutes more. Taste and add more salt, if necessary.  Serve over rice and enjoy!

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