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Vegetable Tofu Stir Fry

Diet.Chef's picture
Ingredients
  Dry sherry 2 2⁄3 Tablespoon (2 Tablespoons Plus 2 Teaspoons)
  Cornstarch 2 Teaspoon
  Soy sauce 1 Tablespoon
  Granulated sugar 1 Teaspoon
  Salt 1 Teaspoon
  Ginger root 1⁄2 Teaspoon, grated
  Ginger root 1⁄2 Teaspoon, grated and pared
  Vegetable oil 1 1⁄3 Tablespoon (1 Tablespoon Plus 1 Teaspoon)
  Tofu 1 Pound, cut into 1/2-inch cubes (Soybean Curd)
  Carrots 1 Cup (16 tbs), diagonally sliced and blanched
  Carrots 1 Cup (16 tbs), blanched
  Zucchini 1 Cup (16 tbs), sliced
  Zucchini 1 Cup (16 tbs), diagonally sliced
  Mushrooms 1 Cup (16 tbs), diced
  Chinese pea pods 1 Cup (16 tbs), stem ends and strings removed
  Scallions 1⁄2 Cup (8 tbs), sliced
Directions

MAKING
1) Combine together the sherry and cornstarch in a small bowl. Stir well to dissolve.
2) Add the sugar, salt, soy sauce and ginger root. Stir well and set aside.
3) Heat the oil in a wok or 12-inch non-stick skillet.
4) Add the tofu and cook, quickly stirring, for about 2 to 3 minutes.
5) Take the tofu out of the skillet and set aside.
6) To the skillets, add the carrots, Stir-fry for about 3 minutes.
7) Add all the remaining vegetables and continue to stir fry till the vegetables are soft-crisp. This takes about 4 to 5 addition minutes of cooking.
8) Add the sherry mixture and stir well. Continue to cook and stir till the mixture has thickened.
9) Put the tofu back in the skillet and cook till the tofu has thoroughly heated (2 to 3 minutes).

SERVING
10) Serve hot.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Chinese
Course: 
Main Dish
Method: 
Stir Fried
Restriction: 
Vegetarian
Ingredient: 
Tofu
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes
Servings: 
1

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