Tofu and Vegetable Stir-Fry

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photo by spatchcock photo by spatchcock
photo by spatchcock
photo by spatchcock photo by spatchcock
photo by spatchcock photo by spatchcock
Ready In:
30mins
Ingredients:
14
Serves:
2
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ingredients

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directions

  • For sauce, stir together the water, dry sherry (if desired), cornstarch, soy sauce, sugar, and bouillon granules.
  • Set aside.
  • Spray an unheated wok or large skillet with nonstick coating.
  • Preheat over medium-high heat.
  • Add carrots, garlic, and gingerroot; stir-fry for 2 minutes.
  • Add broccoli; stir-fry for 3-4 minutes more or until all vegetables are crisp-tender.
  • Push vegetables from center of wok.
  • Stir sauce; add to center of wok.
  • Cook and stir until thickened and bubbly.
  • Add tofu to wok.
  • Stir to coat all with sauce.
  • Cook and stir for 2 minutes more or until heated through.
  • Serve over hot cooked brown rice.
  • If desired, sprinkle with sesame seeds.

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Reviews

  1. I followed the recipe exactly and didn't like how the tofu turned out. It didn't have much flavor or a nice texture. I used extra-firm tofu with the water squeezed out and it still came out a little crumbly. Maybe it should be cooked on its own in the wok to brown the sides before putting in the sauce, or a marinade could make it more flavorful. The sauce was very good though, and the vegetables came out great. This recipe would be tasty with shrimp or chicken. I might try this again with a different method of cooking the tofu or with a light meat.
     
  2. Yummy mixture of crisp veggies and a great sauce. I added extra garlic and ginger (as usual for me!) We ate this with a side of broiled asian salmon. Thanks for posting!
     
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