Bad Date, Good Stir Fry

So once guys find out that you know how to cook, you have basically committed to making them dinner at least once. My favorite kinds of guys are the ones who know a thing or two about cooking themselves. Sure, it adds to the pressure to create something delicious, but it also means that I'll have a skilled extra hand in the kitchen. A few weeks ago, I attempted a cooking date with a certain someone, and it did not end well. Sometimes there are just nights where things don't line up, and it was one of those nights. I was already stressed out when the date started. Let's just say that the night didn't end well and leave it at that. On the bright side, I did get to try out a great recipe for Peanut Tofu Stir Fry. However, it will always be associated with a bad date, so I will probably not be making it again any time soon.


Bad Date Stir Fry
the tofu
6 oz. firm tofu, rinsed, drained, and cut into triangles
1/4 c. cornstarch
vegetable oil

the Vegetables
1 clove garlic
1/2 inch piece of ginger
1 yellow onion, diced
1 chopped carrot
2 c. green beans

the sauce
2 tbsp. peanut butter
2 tsp. lemon juice
2 tbsp. soy milk
5 tbsp. water
Prep Work: chop the carrot, clean and snip the ends off of the string beans, mince the garlic and ginger, dice the onion.
Coat your tofu triangles in corn starch and fry in about 1/3" HOT oil. I cannot stress how important it is that the oil be very hot, that's what keeps the oil absorption to a minimum. Cook about a minute on each side, or until brown. If it takes much longer than a minute, your oil isn't hot enough. Drain these on a paper towel and then transfer them to a baking sheet. Keep them in a 250 degree oven while you cook the vegetables.
In 1 tsp. oil, stir fry the onion, garlic, and ginger for 2-3 minutes. Add the carrot and cook an additional few minutes before adding the green beans. At this point you can feel free to add a little water to the pan to prevent sticking. Cover the pan and cook on medium heat for 5-10 minutes, or until the beans are bright green but tender.
In a small saucepan, heat the peanut butter until it starts to thin out. Add the lemon juice, soy sauce, and soymilk and stir well. Add in the water 1 tbsp. at a time until the sauce reaches your desired consistency.
To assemble, fill a bowl with noodles, brown rice, or quinoa. Layer in about 1/2 a cup of vegetables, 3-4 tofu triangles, and 2 tbsp. of the peanut sauce. Serve and impress your guests.