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Wednesday, March 19, 2008

Spicy Vegetable Tofu Stir Fry

Spicy Vegetable Tofu Stir Fry

For best results, marinade the tofu overnight. If however you are rushing, 20 minutes will suffice. I also enjoy the full list of vegetables; yet, if you don't have all items on hand - don't despair, simply use what is in your refrigerator. Finally, you can feel confident substituting dry spices: for example, you may use 1 teaspoon dried ginger instead of the fresh and 1/4 teaspoon chili powder instead of the minced chile peppers.

1/2 cup stock
2 tablespoons soy sauce
4 cloves minced garlic
1 tablespoon peeled minced ginger root
1 tablespoon minced chile peppers
1 cup cubed tofu
1 tablespoon canola oil
1 diced onion
1 red bell pepper, cut into strips
1 cup sliced carrots
1/4 cup sliced mushrooms
1 cup broccoli florets
1/2 cup cauliflower florets
1/2 cup peas
2 cups cooked rice

Mix together the stock, soy sauce, garlic, ginger root, and chile peppers in a small bowl. Add the tofu cubes and marinate, preferabbly 3 to 24 hours.

Heat a large wok or frying pan over medium heat. Add the oil, onion, bell pepper, and carrots. Saute for five minutes.

Remove the tofu from the marinade with a slotted spoon and add the marinade to the pan and cook for 2 minutes.

Add the mushrooms, broccoli, cauliflower, and peas and cook for 1 minute.

Add the tofu, cover, and cook until the vegetables are crisp tender, about 2-3 minutes. Serve over hot rice.

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Posted by smartypantz32 :: 5:44 AM :: 0 Comments:

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