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Tofu And Vegetable Stir Fry

Diet.Chef's picture
Ingredients
  Water 1⁄2 Cup (8 tbs)
  Dry sherry 1⁄4 Cup (4 tbs)
  Cornstarch 1 Tablespoon
  Soy sauce 2 Tablespoon
  Sugar 1 Teaspoon
  Instant chicken bouillon granules 1 Teaspoon
  Ground ginger 3⁄4 Teaspoon
  Nonstick spray coating 1
  Thinly sliced carrots 1 Cup (16 tbs)
  Garlic 1 Clove (5 gm), minced
  Cut up broccoli 3 Cup (48 tbs)
  Tofu 6 Ounce, cubed
  Hot cooked brown rice 1 Cup (16 tbs)
  Toasted sesame seeds 1 Tablespoon
Directions

For sauce, stir together the water, dry sherry, cornstarch, soy sauce, sugar, bouillon granules, and ginger.
Set aside.
Spray a wok or large skillet with nonstick spray coating.
Preheat over medium high heat.
Add carrots and garlic and stir fry for 2 minutes.
Add broccoli and stir fry for 3 to 4 minutes more or till all vegetables are crisp tender.
Push vegetables from center of wok.
Stir sauce and add to center of wok.
Cook and stir till thickened and bubbly.
Add tofu to wok.
Stir ingredients together to coat with sauce.
Cook and stir for 1 minute.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Japanese
Course: 
Appetizer
Method: 
Stir Fried
Ingredient: 
Vegetable

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