Veggie Tofu Stir-Fry
Firm tofu is sold in blocks in the dairy or vegetarian section of the supermarket. Before using it in a stir-fry it, drain it to remove excess water.
Serves: 4Hands-on: 30 minutesTotal: 30 minutesDifficulty: Easy
- 1 package (14 oz.) firm tofu
- ½ tsp. salt
- ⅛ tsp. ground black pepper
- ⅔ cup water
- 2 Tbsp. soy sauce
- 1 Tbsp. brown sugar
- 1 Tbsp. cornstarch
- ½ tsp. ground ginger
- 2 Tbsp. vegetable oil
- 1 cup small broccoli florets
- 1 medium red bell pepper, seeded and sliced
- 1 bunch bok choy, ends trimmed
- ¼ cup cashews
- 2 cups cooked white rice
- Place tofu between several layers of paper towel and press gently to thoroughly drain. Remove paper towels and repeat this process. Cut the tofu into 1" x 2" chunks and set aside.
- In small bowl, combine water, soy sauce, brown sugar, cornstarch, and ginger and mix well; set aside.
- In a non-stick skillet over high heat, heat vegetable oil. Fry tofu, turning to cook evenly, until golden and crisp at the edges, about 5 minutes. Using a slotted spoon, remove to a plate lined with a paper towel. Add broccoli; stir fry until crisp-tender, about 4 minutes. Add red peppers and bok choy; stir fry until crisp-tender, about 3 minutes. Return tofu to skillet along. Add cashews. Stir cornstarch mixture and add to skillet. Bring to a simmer, then stir-cook for 5 minutes or until sauce thickens and food is heated. Serve over hot cooked rice.