Tofu and Vegetable Stir-Fry
March 22, 2002 Other Contributors
About
A quick vegetarian dinner for two. Serve as-is or with your favourite grain / noodle. The five spice is optional in this recipe depending on your tastes.
Tested by Allen M.
Ingredients
| Firm tofu cut into 3/4" pieces | 8 oz | |
| Vegetable oil | 3 Tbsp | |
| Mixed broccoli & cauliflower (florets) | 8 oz | |
| Carrots, thinly sliced | 4 oz | |
| Snow peas, strings removed | 3 oz | |
| Garlic cloves, chopped | 3 large | |
| Water or canned vegetable broth | 1/3 cup | |
| Five spice seasoning (optional) | 1 tsp or to taste | |
| Soy sauce | 3 Tbsp |
Directions
- Arrange tofu on double-thick layer of paper towels and drain well.
- Heat 2 tablespoons oil in heavy large skillet over high heat. Add tofu in single layer and fry 3 minutes until brown on bottom. Turn over tofu and fry 3 minutes. Transfer tofu to plate.
- Heat 1 tablespoon oil in same skillet over high heat. Add broccoli, cauliflower and carrots. Stir-fry 1 minute.
- Add snow peas and garlic. Stir-fry 30 seconds.
- Add broth and five spice (if using). Cover skillet. Cook until vegetables are crisp-tender, about 2 minutes.
- Add soy sauce and tofu; toss until heated through.
Source
This recipe was found on Usenet several years ago. The original source is unknown.
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