Grilled Stir Fry

This is a recipe I am really excited to share for a couple of reasons. First it is super yummy and secondly it gives me an excuse to tell you about one of my very favorite grill accessories, my grill wok. I have also seen them referred to as a grill skillet. I purchased mine several years ago and I use it all summer long. I love grilled veggies and this is the perfect pan to use for them. I remember I debated for weeks as to whether or not to buy mine. I am so glad I did. Basically this is a skillet to be used on the grill but instead of being a solid pan it has holes all over it. The smoke and all the grilling goodness get into the food so well. You do have to be careful what size things you put in it, anything small or liquid will run right out.

The dish I made for you this week is basically a stir fry like combination that is cooked on the grill. I made mine vegetarian this time (possibly vegan, not sure if the sauce I used is vegan) but it is equally good with chicken. Of course you can change out the veggies I used for your favorites but I do love this combination.

To make this really easy I use a bottled stir-fry sauce, most grocery stores should have at least one brand on the aisle with the Asian foods.

Easy Vegetable Grill-fry

⅔ cup plain long grain rice

1 ⅓ cup water

7 oz Extra Firm Tofu (my store carries tofu in 14 oz packages)

¼ cup purchased stir-fry sauce (divided)

1 Tablespoon vegetable oil

2 cups fresh broccoli florets

2 green onions, cut in 2” pieces

1 cup baby carrots, quartered lengthwise

1 cup quartered mushrooms

½ cup snow peas (strings removed)

1 Tablespoon water

Cook the rice in the water using your favorite method (I usually use my rice cooker)

Drain the tofu, gently press between layers of paper towels to remove as much of the liquid as you can. Be careful so you don't break the tofu up but you do want to remove as much water as possible. Then cut the tofu into ¾” cubes.

Heat the grill.

In a large bowl combine 3 Tablespoons of the stir fry sauce with the oil and mix it really well. Add the tofu cubes and gently toss to coat. Add all the veggies and again gently toss to coat everything evenly.

Spray or lightly oil your grill wok.

Place the grill wok over medium high coals on the grill and carefully add the veggie/tofu mixture.

Cook for 10-15 minutes (or until veggies are all cooked, they should be crisp-tender)

Toss the mixture around in the pan occasionally so everything cooks evenly.

In a small bowl combine the remaining Tablespoon of stir fry sauce with the Tablespoon of water, mixing well. Add the cooked veggie mixture and toss to coat evenly.

Serve over rice and enjoy.

This makes 2 nice sized servings