Tofu and Vegetable Asian Stir Fry
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 1 hr 33 min.
Ready in
Ingredients
for
- Ingredients
- 1 tsp toasted sesame oil
- 2 Tbsps reduced-sodium soy sauce (divided)
- 2 cloves garlic cloves (minced)
- 2 tsps pressed, fresh ginger
- ¼ tsp crushed Red pepper
- 3 cups extra-firm Tofu (cut into cubes)
- ¾ cup water (divided)
- 1 Tbsp dry sherry
- 2 Tbsps cold water
- 2 tsps Corn starch
- 1 Tbsp vegetable oil (divided)
- 1 cup fresh Mushrooms (cleaned and sliced)
- 1 cup Broccoli
- 1 red Bell pepper (washed; trimmed and cut into strips)
- 4 scallions (rinsed; trimmed and diagonally sliced)
Preparation steps
1.
In a medium container with a tight fitting lid, combine sesame oil, 1 tablespoon soy sauce, garlic, ginger, and crushed red pepper. Add cubed tofu to mixture; secure the lid and shake to coat the tofu. Marinate for 30 to 60 minutes, shaking container several times to coat the tofu.
2.
Drain marinade into a small bow and add 1/2 cup water, sherry, remaining soy sauce. Set aside.
3.
In a separate small bowl, mix 1/4 cup water and cornstarch together. Set aside.
4.
Heat half of the peanut or canola oil in a wok or nonstick skillet over high heat. Add the tofu and stir-fry, gently turning the tofu, until lightly browned all over, about 5 minutes. Remove from pan.
5.
Add remaining oil to wok or skillet. Add mushrooms, broccoli, and red pepper strips. Stir-fry for 3 minutes, stirring frequently. Pour in marinade mixture, reduce heat, and simmer for about 5 minutes, stirring occasionally, until vegetables are tender crisp.
6.
Return tofu to pan, stirring gently until tofu is heated through.
7.
Pour cornstarch mixture and scallions into pan and cook 1 to 2 minutes, gently stirring, until sauce thickens. Divide between plates and serve.
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