Stir Fried Tofu And Vegetables
Serving Size / Yield
- 1/2 lb Firm tofu
- 1 med Yellow onion
- 1 C Vegetable oil
- 1 med Zucchini (cut into 1 inch pieces)
- 1 med Yellow squash (cut into 1 inch pieces)
- 1/2 C Sliced mushrooms
- 1 sm Red bell pepper (cut into 1/4 inch strips
- 6 oz Frozen snow peas (thawed)
- 1/4 C Water
- 2 Tbs Soy sauce
- 2 Tbs Tomato paste*
- 1/4 tsp Salt
- 1/8 tsp Black pepper
Drain tofu on paper towels. Cut crosswise into ¼ inch tick slices. Set aside.
Cut onion into 8 wedges. Set aside.
Heat the wok over medium high heat about 5 minutes or until hot. Add tofu and fry about 8 minutes per side or until golden brown, turning once. Remove tofu with slotted spatula to a baking sheet lined with paper towels; drain. Drain all but 2 tablespoons of oil from the wok.
Add onion to the wok and stir fry 1 minute. Add zucchini, squash, and mushrooms; stir fry 6 to 7 minutes until zucchini and squash are crisp tender, stirring occasionally.
Add red pepper, snow peas, and water to the wok. Stir fry 2 to 3 minutes or until crisp tender. Stir in soy sauce, tomato paste, salt, and black pepper until well mixed. Add tofu; stir fry until heated through and coated with sauce.
Transfer to a serving dish.
*Remaining tomato paste may be transferred to a small resealable plastic food storage bag and frozen.