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Tofu Vegetable Stir-Fry

By The Canadian Living Test Kitchen

Tested till perfect

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Tofu Vegetable Stir-Fry

Tofu Vegetable Stir-Fry
Photography by Yvonne Duivenvoorden

This recipe makes 4 servings

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Nutritional Info

Per serving: about -
cal 221
pro 12 g
total fat 15 g
sat. fat 2 g
carb 13 g
fibre 3 g
chol 0 mg
sodium 635 mg
% RDI: -
calcium 14
iron 20
vit A 66
vit C 18
folate 21

Only $1.83 per serving!

Ingredients

  • 1/4 cup sodium-reduced soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp hoisin sauce
  • 2 tsp cornstarch
  • 1 pkg extra-firm tofu
  • 2 tbsp vegetable oil
  • 3 garlic cloves, minced
  • 1 tbsp gingerroot, minced
  • 1 pinch hot pepper flakes
  • 2 carrots, thinly sliced on the diagonal
  • 1-1/2 cups sliced & stemmed shiitake mushroom caps
  • 1 cup snow peas, trimmed and cut diagonally in half
  • 2 green onions, thinly sliced
  • 2 tsp sesame oil

Preparation

In small bowl, whisk together soy sauce, rice vinegar, hoisin sauce, cornstarch and 3 tbsp (50 mL) water; set aside.

Pat tofu dry; cut into 3/4-inch (2 cm) cubes. In large wok, heat half of the oil over medium-high heat; stir-fry tofu until golden, about 6 minutes. Transfer to plate.

Heat remaining oil in wok over medium-high heat; stir-fry garlic, ginger and hot pepper flakes for 30 seconds.

Add carrots and mushrooms; stir-fry for 1 minute. Add 1 tbsp (15 mL) water; cover and steam until carrots are tender, about 3 minutes.

Add snow peas, tofu and soy sauce mixture; bring to boil and boil, stirring, until thickened and vegetables are tender, about 1 minute. Stir in green onions and sesame oil.

Source : Canadian Living Magazine: February 2007

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