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Stir Fried Vegetables And Tofu

21st.Century.Chef's picture
Ingredients
  Vegetable oil 3 Tablespoon
  Garlic 2 Clove (10 gm), finely chopped
  Peeled chopped ginger root 2 Tablespoon (Fresh)
  Crushed red pepper flakes 1⁄4 Teaspoon
  Celery stalks 3 , sliced diagonally
  Sweet red pepper 1 , halved, seeded and cut into 1/2-inch-wide strips
  Broccoli flowerets 5 Cup (80 tbs) (About 1 1/2 Bunches)
  Green onions 1 Bunch (100 gm), sliced diagonally into 1-inch pieces
  Firm tofu 1 Pound, cut into 1-inch cubes (Bean Curd)
  Soy sauce 2 Tablespoon
  Chicken broth/Water 1⁄4 Cup (4 tbs)
  Cornstarch 1 Teaspoon
  Hot cooked brown rice 1 Cup (16 tbs)
Directions

1. Heat the oil in a wok or skillet. Stir in the garlic, gingerroot and red pepper flakes. Add the celery, red pepper, broccoli and green onions.
2. Stir-fry over high heat for 3 to 4 minutes or until the vegetables are coated with oil. Add the tofu.
3. Combine the soy sauce, chicken broth or water and the cornstarch in a cup until the mixture is smooth. Add to the wok.
4. Cook, stirring, for 8 to 10 minutes or until the vegetables are crisp-tender.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Main Dish
Method: 
Stir Fried
Restriction: 
Vegetarian
Ingredient: 
Tofu
Interest: 
Quick, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
15 Minutes
Ready In: 
20 Minutes
Servings: 
4

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