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Tofu and Vegetable Stir-Fry


Category: Vegetables & Beans
Servings: 4
Prep + Cooking Time: 55 Minutes


Ingredients: (Conversion Chart)

  • 1 cup jasmine rice
  • 4 teaspoons vegetable oil
  • 1 package firm tofu, patted dry and cut into 1-inch pieces
  • 2 tablespoons soy sauce
  • 8 ounces broccoli flowerets
  • 1 red pepper, cut into -inch pieces
  • 2 tablespoons Asian fish sauce
  • 2 tablespoons fresh ginger, peeled and grated
  • 1 tablespoon brown sugar
  • 1 tablespoon cornstarch
  • 1 clove garlic, crushed
  • 10 ounces shredded carrots
  • 3 tablespoons fresh lime juice

Directions:

  1. Prepare jasmine rice as label directs; keep warm.
  2. Meanwhile, in nonstick skillet, heat 2 teaspoons vegetable oil over medium-high heat until hot. Add tofu and 1 tablespoon soy sauce, and cook 5 minutes or until heated through and golden, gently stirring frequently. Transfer tofu to plate; set aside.
  3. In same skillet, heat remaining 2 teaspoons vegetable oil. Add broccoli and red pepper, and cook, covered, about 6 minutes or until vegetables are tender-crisp, stirring occasionally.
  4. In a bowl, mix 1 cup water with fish sauce, ginger, brown sugar, cornstarch, garlic, and remaining 1 tablespoon soy sauce. Return tofu to skillet and add carrots. Stir in soy-sauce mixture and add to skillet; heat to boiling. Boil 1 minute, gently stirring. Stir in lime juice. Serve over rice.

Nutrition Info:

425 calories (19g protein, 61g carbohydrate, 11g fat, 1011mg sodium) per serving












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