Is there anything Joy of Cooking can’t do? Obviously the answer to this question is a firm yes. Take, for example, the fact that my version of this book, published a mere 6 years ago, contains only two recipes calling for tofu as an ingredient.
With 4000 recipes, this cooking bible is the first place I look for anything vaguely “American” or “French.” Sure, roughly four recipes in the entire book are vegan, but veganizing such devastatingly classic recipes is, for me, half the joy of cooking.*
I used to live around the corner from a super low-key Chinese take-out place. It was open until 3AM and an order of General Tso’s tofu big enough for two meals set you back a measly $3.25. Sure it was shitty, but it was chewy and hot and sweet and the most satisfying thing anyone has ever dreamt up whilst slightly inebriated at 2:45 in the morning.
I no longer live in Philly and I don’t drink anymore, but my frequent cravings for Chinese food persist. One evening, with my Internet connection failing miserably, I realized that somehow the dozen cookbooks I own contain roughly zero recipes for broccoli, much less the steamed-broccoli-delicately-coated-in-sweet-garlicky-sauce of my heart’s desire. I broke down. I cracked open Joy of Cooking.
I located “Chinese Cuisine” in the index. “Broccoli Stirfry,” read the fourth line down, unenthusiastically. But at that point I was hungry enough to try pretty much anything, so I defeatedly started pulling ingredients out of the fridge and got to work. I mean, what the heck, at least I’d get a good story out of it, right? It couldn’t possibly be any worse than that (first and last!) time I ate “Chinese food” in Iowa.
Well, uh. Can I tell you something? I must have some sort of culinary guardian demon on my shoulder, because that recipe was not just surprisingly good for the cookbook whence it came. It straight-up ruled. It makes a mild dish, so know that before you go into it. But I find it really delicious and satisfying, and I make it kind of a lot these days. It also makes great leftovers.
- 1 Tbsp peanut oil
- 1 Tbsp tamari
- 2 cups frozen tofu chunks, thawed
- 2 heads broccoli
- 2 Tbsp water
- 1 Tbsp cornstarch
- ⅓ c rice wine
- 3 Tbsp tamari
- 2 Tbsp brown sugar
- 1 tsp toasted sesame oil
- 3 Tbsp peanut oil
- 2" fresh ginger, peeled and minced
- 4 large garlic cloves, minced
- In a skillet over high heat, fry tofu in peanut oil, seasoning with tamari, until browned. Set aside.
- Steam broccoli until it's bright green and tender. Set aside.
- In a small bowl, stir together water and cornstarch. Set aside.
- In another small bowl, stir together cooking wine, tamari, sugar and sesame oil. Set aside.
- Heat peanut oil in a large wok or skillet over high heat.
- Add ginger and garlic and saute for 30 seconds.
- Add broccoli and tofu; toss until coated with oil.
- Pour wine mixture down side of pan and toss again.
- Reduce heat to medium, cover, and cook for another 30 seconds.
- Stir the cornstarch mixture again until smooth and add to wok, stirring to combine.
- Cook, uncovered, another 1-2 minutes until sauce thickens.
- Serve immediately, over rice or alone.
*Oof!
20 comments
Jojo says:
Oct 10, 2012
Tofu and broccoli are two of my favourite ever foods so this looks perfect.
John Becker says:
Oct 10, 2012
I’m glad you were so pleasantly surprised by the Broccoli Stir-Fry recipe from my family’s cookbook (your version looks delicious too, BTW).
A few things: my grandmother, Marion Rombauer Becker, started writing about tofu and TVP in the 1975 edition of the Joy of Cooking (a recipe for making your own is on page 535 of that edition, next to the soy and almond milk recipes). Subsequently, both the 1997 and 2006 editions have devoted a bit of space to these products and recipes that utilize them–as well as Seitan and Tempeh (in the Beans and Tofu chapter, and at the end of the Vegetables chapter, respectively).
Of course, your point is still well-taken: a vegan would be hard-pressed to find specifically-vegan recipes in any edition of JOY… Of course, that doesn’t change the fact that there are MANY recipes in JOY that are fit for vegans, and vegetarians for that matter. Just browse through the Vegetables, Fruits, Salads, Grains, and Pasta chapters and you will find many recipes that are vegan-friendly, or at least easily-modified to be vegan-friendly. Of course, Broccoli Stir-fry is one of these, but there are so many more.
For more inspiration, I highly recommend Mark Bittman’s How to Cook Everything Vegetarian, Deborah Madison’s Vegetarian Cooking for Everyone, and, for a vegan-only book, The Veganomicon. Nigel Slater’s Tender is also worth looking at, as well as Yotam Ottolenghi’s Plenty, though neither is, strictly-speaking, a vegetarian/vegan book.
Love the blog and thanks for the mention!
Best
John.
P.S.- We just recently posted a Worcestershire Sauce recipe that can be “veganized” and I would love to get your opinion: http://www.thejoykitchen.com/recipe/worcestershire-sauce
claryn says:
Oct 10, 2012
Thanks for the comment, John — and I’ve corrected my error above. Don’t know how I missed that in the index! Maybe my pages were stuck together from heavy use.
I often get funny looks when I talk about my love for Joy of Cooking because vegans these days just don’t have to look hard to find wonderful cookbooks full of recipes that require no alterations. There’s something to be said for being able to cook or bake a recipe exactly as it’s written, and that’s a luxury vegans have not long had. Still, as regular readers of my blog know, I veganize recipes from Joy of Cooking all the time — despite owning a dozen vegan cookbooks, it is my most valued cookbook for its truly incredible breadth of reliable recipes.
I will give that Worcestershire sauce recipe a shot — and undoubtedly others on your blog, too. I appreciate it when omnivorous folks give consideration to vegan cooks, so I hope to see more of that sort of commentary in your recipes. It had never even crossed my mind to look for an official Joy of Cooking web presence, so thanks again for saying hello!
John Becker says:
Nov 16, 2012
I clicked the box to be notified if there were any responses… oh well. Sorry for responding a month late!
I just wanted to thank you, Claryn, for even thinking about featuring a recipe from the JOY on your blog! We would love to give you a new, 2006 edition just in case you need an extra. Since you’re used to veganizing things, you might find it helpful!
Just email me your address and I’ll get a copy in the mail.
Best,
John
P.S.- Not sure if you’ve seen this, bu this tip for frying tofu rocked our world: http://herbivoracious.com/2012/05/how-to-make-tofu-really-freaking-delicious-tofu-101.html.
I swear, after years of pressing firm tofu to get it to fry right… a revelation.
Michelle says:
Oct 10, 2012
That sauce sounds awesome! Leftovers are the best.
claryn says:
Oct 11, 2012
Yessss.
FoodFeud says:
Oct 10, 2012
Haha I’m sorry to hear about the sad experience with Iowa’s “Chinese food” but it looks like you’ve done it right here – Yr chunks of tofu look so great. I’m not real big on Chinese takeout but maybe a DIY version could sway me…
claryn says:
Oct 11, 2012
Haha, thanks Maud. Let me know if you end up trying it! And for the record, I mean no sincere hate toward Iowa or anything, it being my birthplace and all.
Ruth Anne says:
Nov 16, 2012
My husband’s parents are from China, so we have stir fry pretty often and eat a decent amount of tofu. We make it the way they make it, which is stir frying up the tofu in a bit of oil with lite soy sauce and adding whatever veggies we like such as carrot, scallion, peas or broccoli, then get them crisp-cooked and put over brown rice. It’s so easy and the lazy woman’s version of your delicious-sounding recipe. We do stir fry the tofu in A1 sauce sometimes to give it a tangy flavor, but your recipe sounds really delicious!
Sara says:
Apr 19, 2013
Just tried this recipe for the first time tonight: Hell Yeah It’s Delicious! We used John Becker’s suggestion in the above post (http://herbivoracious.com/2012/05/how-to-make-tofu-really-freaking-delicious-tofu-101.html) for the tofu and it all turned out great! I might use a little less brown sugar next time cuz I thought it was a bit on the sweet side. That said, this will be our new Meatless Monday go-to. Thanks!
claryn says:
Apr 28, 2013
Awesome! Glad to hear it, Sara 🙂
Nina says:
Oct 16, 2015
I agree about the sugar. We used 2 tsp. rather than 2 tbsp. Was perfect!
Lesley says:
Aug 16, 2013
Just made this for my family. Kids and grown-ups liked it. Thanks for a quick and easy and healthy go-to recipe for my family. YUM.
Allie says:
Dec 12, 2013
Mmmm…I’ve only been vegan for about two months so I’m always on the prowl for delicious, easy recipes to cook up. This one was DELISH!!! I love the garlicky gingery-ness. I enjoyed mine with udon noodles and it made a fantastic double lunch portion. I even threw some Gardein fake chicken strips in. So NOM! Thanks for all the awesome recipes!!!
Monday Munch – Today was poopy | jenbenna says:
Jan 26, 2015
[…] five – HONESTLY MY NEW FAVORITE DINNER: tofu and broccoli stir fry (I swapped the peanut oil in this recipe for organic canola oil, since I don’t like the […]
The Monday Munch | jenbenna says:
Feb 16, 2015
[…] meal five – a rather unattractive but totally delectable dinner: tofu, veggie stir fry mix (pre-cut from Whole Foods) + stir fry sauce […]
Destinee says:
Aug 17, 2015
Is peanut oil a must for this recipe as my daughter is allergic
claryn says:
Aug 17, 2015
It is not, Destinee! Feel free to substitute whatever oil you prefer.
Nina says:
Oct 16, 2015
We used sesame oil but have used coconut oil too. Not sure if right for your daughter
Nina says:
Oct 16, 2015
Hell yeah this was delicious! This was really easy to make and yummy. We used sesame oil rather than peanut oil. Used lots of broccoli stems. We fight over the stems! We did something slightly different with the wine. We put it into the pan with broccoli on its own and let the alcohol burn off and then added the rest of the “wine” mixture. Just how I was taught. Not sure if right for others. Thanks again!