Crispy Tofu With Vegetables (Food Network Kitchens) |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
1 14 -ounce block firm tofu, sliced lengthwise into 4 rectangles |
kosher salt and freshly ground pepper |
2 tablespoons cornstarch |
grated zest of 1 lemon |
2 tablespoons vegetable oil |
4 scallions, chopped, white and green parts separated |
1 2 -inch piece ginger, peeled and thinly sliced |
1 8 -ounce package sliced mixed mushrooms |
3 cups sliced carrots |
3/4 pound sugar snap peas, trimmed |
3 cups frozen brown rice (or prepared brown rice) |
Directions:
1. Line a large plate with several layers of paper towels. Arrange the tofu slices on top in a single layer, then cover with more paper towels and set another plate on top; let drain 5 minutes.
2. Season the tofu with salt and pepper; rub with 1 1/2 tablespoons cornstarch. Whisk the lemon zest, 1/2 cup water, 1/2 teaspoon salt and the remaining 1/2 tablespoon cornstarch in a bowl; set aside.
3. Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat until very hot. Add the tofu and cook until golden brown, 3 to 4 minutes per side. Transfer to a plate.
4. Add the remaining 1 tablespoon oil to the pan. Add the scallion whites and ginger and cook 30 seconds. Add the mushrooms and carrots and cook until just tender, about 3 minutes. Add the snap peas and 1/4 teaspoon salt; cook, stirring, 4 more minutes. Whisk the lemon zest mixture, add it to the pan and simmer 2 minutes. Stir in the scallion greens. Meanwhile, prepare the rice as the label directs. Serve with the tofu and vegetables.
5. Per serving: Calories 429; Fat 15 g (Saturated 2 g); Cholesterol 0 mg; Sodium 188 mg; Carbohydrate 56 g; Fiber 8 g; Protein 19 g
6. Photograph by Johnny Miller
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