Ginger-soy Tofu Vegetable Stir Fry |
|
 |
Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
|
This recipe is simple to make and very healthy! Not having much time to cook when I come home from work, this dish is convenient to make and freezes well for future meals. Ingredients:
1 lb firm tofu (cut into 1 inch cubes) |
1 tablespoon sesame oil |
1 tablespoon canola oil |
5 tablespoons oyster sauce |
2 tablespoons soy sauce |
2 tablespoons cornstarch |
1/2 cup chicken stock (can substitute with water) |
1 minced garlic clove |
2 teaspoons minced ginger |
2 cups broccoli florets |
1 1/2 cups fresh shiitake mushrooms |
1/2 cup chopped green onion |
Directions:
1. Stir fry sesame oil, canola oil, garlic and ginger for 2 minutes in wok (be careful - sesame oil can burn very easily!).
2. Add the cubed tofu and 2 tablespoons of oyster sauce and stir fry for another 5 minutes, then remove this 'tofu mix' from wok.
3. Combine soy sauce, corn starch, remaining oyster sauce and chicken stock. Bring to a boil.
4. Add broccoli florets and shitake mushrooms and simmer for 4 minutes.
5. Add the 'tofu mix' back into the wok. Stir and simmer for 1 minute.
6. Sprinkle with chopped green onions. Serve over noodles or rice.
|
|