Tofu Stir-Fry

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Use extra firm tofu for this recipes. Other types will fall apart during stir-frying.

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Chicago

Time needed

25 min preparation + 15 min cooking

Ingredients

  • 3 Tbs. soy sauce
  • 1 Tbs. brown sugar
  • 1 Tbs. corn starch
  • 1 C. water
  • 2 tsp. vegetable oil
  • 3 garlic cloves, crushed with press
  • 1 Tbs. fresh ginger, peeled and grated
  • 1/4 tsp. crushed red pepper
  • 1 12-oz. bag broccoli florets, cut into uniform pieces
  • 8 oz. shiitake mushrooms, stems removed and caps thinly sliced
  • 1 med. red pepper, cut into 1-inch pieces
  • 1 15-oz. bag extra firm tofu, patted dry and cut into 1-inch cubes
  • 3 green onions, trimmed and thinly sliced

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Directions

In small bowl, with whisk, mix soy sauce, brown sugar, corn starch and water until blended; set aside.


In deep nonstick skillet, heat oil over medium-high heat until hot. Add garlic, ginger, crushed red pepper and cook, stirring frequently (stir-frying)m 30 seconds. Add broccoli, mushrooms an dred pepper and cook, covered, 8 minutes, stirring occasionally.


Add tofu and green onions and cook, uncovered, 2 minutes, stirring occasionally. Stir soy-sauce mixture to blend and add to skillet; heat to boiling. Boil, stirring, 1 minute.


Each serving: About 225 calories, 16g protein, 23g carbohydrate, 9g total fat (1g sat.), 0mg cholesterol, 775mg sodium.

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