This is a
simple yet delicious Tofu stir-fry! I
love stir-fry for its endless variations.
I made this one with a zucchini, onion, bell pepper, carrot, and
corn...but feel free to experiment and try out different variations. This is also wonderful over cooked rise, my
two-year-old ordered spaghetti...so we had to come to a compromise!
Serves 4
©
12
oz Firm Tofu-cut into cubes
©
1
small Zucchini-cut in half circles
©
1
small Onion-cut in strips
©
1/2 big
Bell Pepper-cut in strips
©
1 medium
Carrot-cut in strips
©
3/4
cup frozen Corn Kernels
©
2
cloves Garlic-minced
©
Seasoning
Salt
Marinade for
Tofu:
©
2
tablespoons Olive Oil
©
Juice
of 1/2 Lemon/Line
©
1
tablespoon Red Wine Vinegar
©
1/2
teaspoon Chili Powder
©
1/2
teaspoon Salt
Directions:
1. Prepare marinade in a small cup and poor over
tofu cubes. Allow to marinade while you
prepare the rest of the vegetables.
2. Season cut vegetables with your favorite
seasoning salt. Heat your wok over high
heat.
3. Add marinated tofu (with marinade) into the
wok and sauté for 3-5 minutes, until most of the juices evaporate; carefully
mixing occasionally. Transfer cooked
tofu into a clean plate. Leave the
remaining oils/marinade in the wok.
4. Add seasoned vegetables into the hot wok;
sauté on medium-high heat mixing occasionally. If needed, add a few tablespoons of lemon
juice, soy sauce, or water. You may want
to cover with a lid and allow the vegetables to cook slightly: 5-7 minutes.
5. When vegetables are cooked, yet a little
crispy return cooked tofu to the wok and mix.
Remove from heat. Serve over
cooked rise or spaghetti. Try sprinkling
with fresh green herbs like cilantro or parsley, or add a little crunch with
sesame seeds. Add soy sauce if
desired.
I hope you
will give this light, yet tasty simple stir-fry a try! Happy Friday Everyone!!!
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