Its no secret that I’ve been sprouting. And, honestly – it’s been fun, in a weird kitchen-y sort of way, like creating an urban farm-hydroponic love child. There’s no turning back.
Yesterday, I created a stir-fry (recipe below) using sprouts, along with a banana snack cake recipe. But not together. I, personally, am not ready for that cuisine adventure.
Sprouting Kamut (the sprouted grain used in the recipe below) and then cooking it in a water-sauté allows the inner grain to soften while yielding the outer shell with a pleasant crunch. The texture is similar to biting into a corn kernel (from the cob). It’s wonderful.
Because we loved this – and honestly: ate it for two meals in a row – I never took the time to take pictures. If you make this and would like to contribute your picture, please let me know. I would love to host a guest photographer. Cheers!
Sprouted Grain and Tofu Stir-Fry
1 Tablespoon grated ginger
1 clove fresh garlic, obliterated (either: grated or smashed, then chopped)
2 Tablespoons + 2 cups water, divided
1 Tablespoon yellow miso
1 Tablespoon red wine
1 Tablespoon soy sauce
16 oz. extra firm (or firm) tofu, drained and cut into 1″ chunks
1 cup sliced carrots
1 and 1/2 cups broccoli, cut into bite-size pieces
2 scallions, chopped and divided
2 Tablespoons oil, divided
2 cups sprouted grains
1/2 Tablespoon tapioca starch (or other thickener, like: cornstarch)
salt, to taste
Directions: In a small mixing bowl, combine ginger, garlic, 2 Tablespoons water, miso, wine, and soy sauce. Stir until smooth. Add tofu chunks and stir to coat. Set aside to marinade.
Place a large skillet over medium heat. Add: 1 Tablespoon oil, carrots, broccoli, and the scallions (minus 1 Tablespoon). Sauté until cooked through. Transfer to a large bowl and set aside. Increase heat to medium-high. Add remaining 1 Tablespoon oil to skillet and tofu (minus marinade). Stir to coat. Cook until tofu is slightly browned on all sides. Transfer tofu to large bowl with sautéed vegetables.
Add remaining 2 cups water to skillet and allow to come to a boil. Turn heat to medium, then: add sprouted grains, cover, and cook until all but 1 Tablespoon of water is remaining in the pan. Transfer vegetables from large bowl to pan. Cover.
Stir tapioca starch into tofu marinade until mixture is smooth. Add marinade into ingredients in skillet, and stir to coat. Cook 1-2 minutes, or until sauce has thickened. Remove from heat and serve.
Makes: 4 servings.