Tofu And Vegetable Stir Fry
|Canola oil||1 Tablespoon|
|Grated peeled ginger||2 Teaspoon (fresh)|
|Garlic||2 Clove (10 gm), sliced|
|Sliced shiitake mushroom caps||1 Cup (16 tbs) (fresh)|
|Carrot||1 , thinly sliced|
|Red onion||1 , thinly sliced|
|Water||1⁄4 Cup (4 tbs)|
|Frozen broccoli florets||3 Cup (48 tbs), thawed|
|Extra firm tofu||14 Ounce, drained and cut into 1/2 inch cubes (1 package)|
|Hoisin sauce||2 Tablespoon|
|Asian dark sesame oil||1 Teaspoon|
Heat the canola oil in a wok or large nonstick skillet over medium-high heat.
Add the ginger and garlic and stir-fry until fragrant, about 1 minute.
Increase the heat to high, add the mushrooms, carrot, onion, and water.
Cook, stirring, until most of the liquid has evaporated, about 3 minutes.
Add the broccoli and cook, stirring, until heated through, about 2 minutes.
Add the tofu, hoisin sauce, and sesame oil; stir-fry until the mixture is just heated through, about 2 minutes.