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Garden Vegetable Stir Fry

Veggie.Lover's picture
Ingredients
  Fresh tofu 16 Ounce (Bean Curd)
  Carrots 3 Small, cut into thirds
  Fresh broccoli 4 Ounce, cut into 1-inch pieces to make 1 1/2 cups
  Green onions 2 , bias-sliced into 1 1/2-inch lengths
  Chicken broth 1⁄2 Cup (8 tbs)
  Soy sauce 2 Tablespoon
  Cornstarch 1 Tablespoon
  Cooking oil 1 Tablespoon
  Garlic 1 Clove (5 gm), minced
  Grated fresh gingerroot 1⁄2 Teaspoon
  Crookneck squash 1 Cup (16 tbs), sliced
  Tomato 1 Medium, cut into thin wedges
  Hot cooked brown rice 2 Cup (32 tbs)
  Peanuts 1⁄2 Cup (8 tbs)
Directions

Place tofu in a double thickness of cheese-cloth or paper toweling.
Press gently to extract as much moisture as possible.
Cut tofu into 1/2-inch cubes; set aside.
In a covered saucepan cook carrots and broccoli in boiling salted water for 3 minutes.
Add onions.
Cook 2 minutes more; drain well.
Stir together chicken broth, soy sauce, and cornstarch; set aside.
Preheat a wok or large skillet over high heat; add cooking oil.
Stir-fry cubed tofu 3 to 4 minutes or till golden.
Remove and set aside.
Add more oil, if necessary.
Stir-fry garlic and gingerroot for 30 seconds.
Add squash; stir-fry 2 to 3 minutes.
Remove; set aside.
Stir broth mixture; pour into wok.
Cook and stir till thickened and bubbly.
Cook and stir 1 to 2 minutes more.
Return tofu and vegetables to wok.
Add tomatoes; cover and cook 1 to 2 minutes or till heated through.
Serve over hot brown rice.
Top with peanuts.
If desired, pass additional soy sauce.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Stir Fried
Ingredient: 
Vegetable
Interest: 
Everyday
Preparation Time: 
15 Minutes
Servings: 
6

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