Sunday, 2 July 2017

Stir-Fry Tofu with Vegetables

I only made a single serving of this recipe because I knew the minute dear hubby saw tofu he wouldn't touch it.  He was happy with his pb&j's.  This is one of the better stir-fry recipes I've tried.  Simple method, simple ingredients, really delicious.  I served it over rice and ate every bit.

Stir-Fry Tofu with Vegetables

https://www.soscuisine.com/recipe/stir-fry-tofu-vegetables

Quantity : 1 serving
Preparation : 30 min Cooking : 15 min
260 calories/serving

Ingredients
100 g      firm regular tofu, diced 1/2 cup
1 tbsp    beer      15 mL
1/2 tbsp               soy sauce, low-sodium  8 mL
1/2 tsp  sesame seed oil                2.5 mL
1/2 clove              garlic, pressed  
1 1/4 tsp               gingerroot, grated           6 g
1/4         onions  50 g
1/2         zucchini                60 g
1/2         carrots  50 g
1/4 stalk               celery    16 g
2              button (white) mushrooms         28 g
1 tbsp    canola oil             15 mL
1/2         green onions/scallions, chopped             
salt [optional]   
ground pepper to taste [optional]           

Before you start
You will need a wok or frying pan.
Put the serving dish in the oven at the lowest setting to keep the vegetables warm while you cook the tofu.

Method
Preheat the oven to the lowest setting temperature.
Pat-dry the tofu, then cut it into 2 cm cubes. Transfer the cubes to a shallow dish or bowl. In a small bowl, mix the beer, soy sauce, and sesame seed oil. Add half of the pressed garlic and half of the grated ginger. Mix well and pour this marinade over the tofu. Let rest at room temperature for about ½ hour. During this time, prepare and cook the vegetables.
Prepare the vegetables: press the remaining garlic; coarsely chop all the other vegetables into bite-size pieces.
Heat half of the canola oil in a skillet or wok over medium heat. Add the onion and sauté 2-3 min, taking care not to let it burn, then increase the heat to 'high'. Add the garlic and all the other vegetables, then season with salt and pepper to taste. Cook with occasional stirring until the vegetables are cooked but al dente 6-7 min. Cover and cook an additional 2-3 min, then remove the vegetables from the wok and set them aside on a plate in the oven.

Add the remaining canola oil to the wok over high heat. Drain the tofu cubes, reserving the marinade, then add the cubes to the wok and sauté about 5 min, with occasional stirring, until they are golden-brown. Pour in the reserved marinade and put the vegetables back into the wok. Add the remaining grated ginger and cook a few more minutes, with stirring. Adjust the seasoning. Sprinkle with the chopped scallions and serve.

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