Spicy Tofu and Vegetable Stir-fry |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Quick, simple-to-make tofu stir-fry dish that will convert even the meat-only eaters. Although there is shrimp in the ingredients list it is an optional ingredient. This is great served with rice. Recipe adapted from New Mexico Magazine. Ingredients:
4 tablespoons corn oil |
1 (1 lb) package firm tofu, cut into 1 inch cubes |
1/2 cup cornstarch |
1 bunch green onion, sliced |
1 cup snow peas, trimed and sliced |
1/2 lb mushroom, sliced |
2 carrots, peeled and sliced |
12 large shrimp (optional) |
1 poblano pepper, sliced |
1/4 cup rice vinegar |
1/4 cup sweet and sour sauce |
1 dash hot sauce (i use frank's, or more to taste) |
Directions:
1. Put cornstarch in pie pan.
2. Add tofu and coat on all sides.
3. Heat 2 TB oil in pan over medium-high heat.
4. Add tofu and cook until brown (be careful it turns very easily).
5. Remove and transfer to bowl.
6. Add remaining 2 TB oil to pan.
7. Saute vegetables (green onions- pepper) over medium heat until cooked through (10 minutes).
8. Add shrimp (if using) and continue cooking 5 minutes or until shrimp is pink.
9. Mix vinegar, sweet n' sour sauce and hot sauce in measuring cup.
10. Add sauce mixture and tofu to pan and cook 5 minutes longer.
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