Stir-Fried Tofu with Almonds


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Use firm or extra-firm tofu for stir-fries so that it will keep its shape.

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Time needed

30 min preparation


  • 4 oz. uncooked spinach fettuccine or regular fettuccine, broken into 3-inch pieces
  • 1/2 C. vegetable broth
  • 1/3 C. dry white wine or vegetable broth
  • 1 Tbs. cornstarch
  • 3 Tbs. hoisin sauce
  • 1/8 tsp. pepper
  • 1 14-oz. pkg. firm tofu packed in water, drained
  • 2 Tbs. vegetable oil
  • 1 1/2 C. bite-size fresh cauliflower florets
  • 1 lg. red or green bell pepper, cut into bite-size strips
  • 2 cloves garlic, finely chopped
  • 1/3 C. sliced almonds, toasted

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Cook and drain fettuccine as package directs. Meanwhile, in small bowl, mix broth, wine, cornstarch, hoisin sauce and pepper; set aside. Place drained tofu between 2 layers of paper towels; press gently to remove as much water as possible. Cut into 3/4-inch cubes; set aside. Heat wok or 12-inch skillet over high heat. Add 1 tablespoon of oil; rotate wok to coat sides. Add cauliflower and bell pepper; cook and stir about 4 minutes or until vegetables are crisp-tender. Remove vegetables from wok. Add remaining tablespoon oil to wok. Add tofu and garlic; cook and stir gently over high heat 5 minutes. Stir in broth mixture. Cook and stir about 1 minute or until thickened. Stir in vegetables and fettuccine; heat through. Sprinkle with almonds.

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