18 November 2006

The Best Stir-Fry I've Ever Made (Twice)

I randomly came up with my own spicy stir-fry the other night. It was quick and easy. The spices lingered the rest of the night (most likely the red curry paste) and the thought lingered in my head a few days later. I decided to make it again with the same spices, except the second time I made this I served it over quinoa. I can't decide which way I like better. They are both spicefully fabulous. It's the curry paste that ties it together. I get the Thai red curry paste kind, it's about 2 dollars and lasts for many many uses.

I recommend using firm or extra firm tofu, pressed well and marinated for as long as possible.
Leslie's Special New Stir-Fry
Serves 3 hungry people (probably 4)

5T tamari (or soy sauce)
2T rice vinegar
juice of 1 lime
1.5t red curry paste (this is the part that gives it spice and ties the recipe together)
*red curry paste ingredients: red chili, garlic, lemongrass, thai ginger, salt, onion, kaftir lime, coriander, pepper*
2t agave nectar
1t fresh ginger, grated, chopped
2 cloves garlic, minced
1T olive oil (optional)

1/2c edamame
1c thin sliced bell peppers
1/4t red pepper flakes
14oz rice noodles
2-3 carrots, peeled, cut
1/2 small onion, cut
1t arrowroot
2 more cloves garlic, minced
10oz firm tofu cut into triangles

Method: In a container with a lid, combine marinade ingredients and place pressed and cut tofu in the container. Let sit for at least an hour, shaking or stirring occasionally. Meanwhile, fill a saucepot with water and bring to a boil. Take off the heat and add rice noodles. Soak for 10 minutes then rinse and drain with cold water. Set aside for later.

Heat a wok with olive oil and add stir-fry ingredients, minus the arrowroot. Cook on med-high for a few minutes and then add the tofu. Keep the marinade in the container and add the arrowroot, stirring to dissolve. Add arrowroot-marinade mix to the wok and heat until it is a thicker sauce and veggies are cooked and heated through. Serve over rice noodles or quinoa.

I like to mix up the sauce with the noodles on my plate, not before hand. Plus, I think it makes the presentation better and the noodles not soggy. The second time I made this I served it over quinoa. Eating this with quinoa made me 100 times fuller, faster (duh).

Edit to Add: I finally responded to all the comments in the post below.


aTxVegn said...

Hi, Leslie. I made a stirfry tonight too, but it wasn't photo worthy. Yours looks and sounds spicy and wonderful! I've always used green curry paste, but I really like the way that red paste looks, esp. against the white rice noodles.

Anonymous said...

I have a sad little jar of curry paste in the fridge right now that is just begging to be made into this stir fry. I really need some edamame though. Seriously. I would trade all my cupcakes for a bag of edamame. That sounds so delicious to me right now.

Your curry stir fry looks so colorful and delicious.

maybepigscanfly said...

Even if this stir fry didn't taste good- it sure does look might good. I do like your presentation of it over the rice noodles. Although I think I might like it over quinoa myself. I've never bought curry paste- so now I just might have to. Is there a certain brand that I should be looking for?


JAM*tacular said...

Looks annd sounds deee-lish! Stir-drys are my favorite - thanks for sharing your recipe.

:) Mikaela

theONLYtania said...

That looks really great. I love it when I see things on here that FINALLY make me try something I've been meaning to try. I still haven't made rice noodles, and this is a yummy looking way to serve tofu.

Pixie said...

Wow, that not only looks yummy, but sounds yummy, too. Thank you for sharing that recipe. I just found your blog and you already have me hooked with these great foods. Thanks for sharing!

Eat Peace Please said...

Diann, I've never used green curry paste, only red. We should each do the opposite!

Crystal, I already emailed you about this. I think it's crazy you'd trade all your cupcakes for a bag of edamame. You're on. I'm sure the stir-fry would be just as good without.

Teresa, no, this was the best stirfry I have ever made. It was wonderful. I mentioned the Thai brand and I am not familiar with any others. I know there are good ones, if not better.

Mikaela, you're welcome. Thanks for commenting.

Tania, rice noodles is a great and simple and easy thing to make (especially for you in the dorms). You just boil a pot of water, add noodles. Take it off the heat, cover and let it sit for 10 minutes, stirring occassionally so the noodles don't stick. You can prepare them in so many ways.

Pixie, thanks for finding me and sharing! I look forward to checking out your blog as well.

Anonymous said...

mmmm..it's a curry paste kind of weekend! Your stir fries look amazing. I love it when there is extra sauce to sink in and flavour the noodles. Who am I kidding....I would make extra sauce to bath-in if I could. It's THAT good!

caitlin said...

Well...I was just wondering what to cook myself for my lunches this week (i cook a big bunch of something on sundays to take with me during the week), and it just so happened I had all these ingredients and just needed to get some tofu. So I made it, and you're right - it is good! I'm going to have mine with brown rice since that's what I've got on hand. My only regret is that I didn't use low-sodium Tamari. That stuff is sooo salty. Thanks for the recipe.

Candi said...

Looks great!!! Thanks for the recipe. Do you know much about curries? (I don't!) It one color better for you than another?

I love the dish, and thanks for the preparation tips, like pressing and marinating the tofu!!!

Anonymous said...

looks amazing, love the colors, yum.

laura jesser said...

It looks so colorful, and I'm sure the edamame makes it fabulous. I would probably prefer the quinoa--I guess I've always been kind of funny about rice noodles, for some reason. If I can find curry paste, I'd love to try something like this!

bazu said...

Yum! I never considered adding curry to stirfry, but yours looks so friggin' awesome. I have to make this! Your tofu looks really delectable too.

jess (of Get Sconed!) said...

Leslie! That looks fantastic, I must get myself some red curry paste. The funny thing is, the tofu looks JUST like ones I fried for a stir fry the other night as well! I haven't posted them yet, but we are so a perfectly cooked triangle wavelength.

Nikki said...

Oh, thank you thank you thank you for posting this recipe! :)

I'm always so wary of curry paste, but this looks so easy and delicious!

Kris said...

It looks great, Les, although I'd have to bring the spices down a notch or Jim would die! We haven't had a stirfry in a long time, I should make one soon.

Vicki said...

mmmm, this looks soo good! i love the phrase "spicefully fabulous" & curry has been a favorite lately :o)

b36Kitchen said...

This is the best looking Stir-fry i've seen in awhile. I love that there is red curry paste in it. I'm going to have to give that a try next time. I sometimes put chinese chile paste in mine to spice it up. I've also never put edamame in my stir fry's. I love the idea!


Gaia said...

Oh oh oh delish !
And beautiful !!

I'm making a stir fry as we speak....well, I started it and hubby is finishing it LOL

Molly said...

This was excellent. It came out great, and I didn't even have all of the ingredients. I was missing lime, rice vinegar (substituted apple cider vinegar), agave nectar (I substituted 2t cane sugar), carrots, and onion. Still very yum! and I have two meals worth of leftovers!

Vanessa (of vanesscipes) said...

Ooooo - edamame, tofu, and curry paste. Wish I was eating at your house!

Anonymous said...

Thank you so much for posting this recipe! I made it last night and it, too, was the best stir fry I've ever had.

I noticed in the picture that you cut the carrots really thinly. How did you manage that? Do you grate or food process them?

This was the first recipe I made from your site. I will definitely make others...