I love this recipe. Found it in the magazine, but my husband recycled it. SO happy to find it again. Good brown sauce (I used chicken broth). Definitely press the moisture out of the tofu.
Veggie and Tofu Stir-Fry
More From Cooking Light
Total: 49 Minutes
- Calories: 233
- Fat: 11.8g
- Saturated fat: 1.8g
- Monounsaturated fat: 3.9g
- Polyunsaturated fat: 5.2g
- Protein: 12.9g
- Carbohydrate: 17.5g
- Fiber: 3.2g
- Cholesterol: 0.0mg
- Iron: 3mg
- Sodium: 389mg
- Calcium: 227mg
- 1 (14-ounce) package water-packed extra-firm tofu, drained
- 1 tablespoon canola oil, divided
- 1/4 teaspoon black pepper
- 3 1/2 teaspoons cornstarch, divided
- 3 large green onions, cut into 1-inch pieces
- 3 garlic cloves, sliced
- 1 tablespoon julienne-cut ginger
- 4 small baby bok choy, quartered lengthwise
- 2 large carrots, peeled and julienne-cut
- 1 cup snow peas, trimmed
- 2 tablespoons Shaoxing (Chinese rice wine) or dry sherry
- 1/4 cup organic vegetable broth
- 2 tablespoons lower-sodium soy sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon dark sesame oil
- 1. Cut tofu lengthwise into 4 equal pieces; cut each piece crosswise into 1/2-inch squares. Place tofu on several layers of paper towels; cover with additional paper towels. Let stand 30 minutes, pressing down occasionally.
- 2. Heat a large wok or skillet over high heat. Add 1 1/2 teaspoons canola oil to pan; swirl to coat. Combine tofu, pepper, and 2 teaspoons cornstarch in a medium bowl; toss to coat. Add tofu to pan; stir-fry 8 minutes, turning to brown on all sides. Remove tofu from pan with a slotted spoon; place in a medium bowl. Add onions, garlic, and ginger to pan; stir-fry 1 minute. Remove from pan; add to tofu.
- 3. Add remaining 1 1/2 teaspoons canola oil to pan; swirl to coat. Add bok choy; stir-fry 3 minutes. Add carrots; stir-fry 2 minutes. Add snow peas; stir-fry 1 minute. Add Shaoxing; cook 30 seconds, stirring constantly. Stir in tofu mixture.
- 4. Combine remaining 1 1/2 teaspoons cornstarch, broth, and remaining ingredients in a small bowl, stirring with a whisk. Add broth mixture to pan; cook until slightly thickened (about 1 minute).
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