Tofu Vegetable Stir-Fry
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Tofu Vegetable Stir-Fry
Photography by Yvonne Duivenvoorden
This recipe makes 4 servings
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.
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
- Keywords : Main Course; Vegan; Vegetarian; Tofu; Asian; Dinner; Stir Fry;
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