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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I'm not a big fan of tofu but this one is a pretty good recipe and I think its worth a try. Serve in a bed of steamed basmati rice. Ingredients:
5 teaspoons sesame oil, divided |
300 g firm tofu, cubed |
1 garlic clove, minced |
1 teaspoon peeled and grated fresh gingerroot |
1/2 cup orange juice |
2 tablespoons light soy sauce |
1 tablespoon cooking wine |
1 tablespoon hoisin sauce |
1 teaspoon granulated sugar |
2 teaspoons hot sauce |
2 teaspoons cornstarch |
4 cups chopped mixed vegetables (e.g., broccoli, red bell peppers, carrots, mushrooms) |
Directions:
1. In large saucepan or wok, heat 2 teaspoons (10 mL) sesame oil. Add tofu and stir-fry until golden and slightly crisp.
2. Add garlic and ginger and cook until softened.
3. In small bowl, combine next 7 ingredients and remaining sesame oil to create sauce.
4. Add sauce and chopped vegetables to wok and stir-fry until vegetables are tender-crisp.
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