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Tofu Stir Fry With Rice

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  Long grain rice 1 Cup (16 tbs)
  Sesame seeds 1 Teaspoon
  Peanut oil/Vegetable oil 1 Tablespoon
  Minced ginger/1/4 teaspoon ground ginger 2 Teaspoon
  Garlic 2 Clove (10 gm), minced
  Yellow onion 1 Medium, sliced 1/4 inch thick
  Celery stalks 1 Medium, cut into matchstick strips
  Carrots 2 Medium, peeled and cut into matchstick strips
  Zucchini 1 Medium, sliced 1/4 inch thick
  Firm tofu 1 Pound, cut into 1 inch cubes
  Low sodium chicken broth 3⁄4 Cup (12 tbs)
  Reduced sodium soy sauce 1 Tablespoon
  Dry sherry/White wine 1 Tablespoon
  Cornstarch 2 Teaspoon
  Oriental sesame oil/Peanut oil 1 Teaspoon

Freneat the oven to 325F Cook the rice according to package directions; omit the salt.
Meanwhile, to toast the sesame seeds, spread them out in a pie pan and bake, uncovered, shaking the pan frequently, until the seeds are golden about 10 minutes.
Set aside.
In a heavy 10 inch skillet, heat the peanut oil over moderately high heat for 1 minute.
Add the ginger and garlic and stir fry for 30 seconds.
Stir in the onion, celery, and carrots, and stir fry for 1 minute.
Add the zucchini, tofu, 1/2 cup of the chicken broth, and the soy sauce.
Cover and simmer until the vegetables are tender.
Using a slotted spoon, transfer the mixture to a bowl; cover with aluminum foil and keep warm.
In a small bowl, combine the remaining chicken broth with the sherry, cornstarch, and sesame oil.
Add to the skillet and cook, stirring, over moderate heat until thick about 3 minutes.

Recipe Summary

Side Dish
Stir Fried

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Tofu Stir Fry With Rice Recipe