Tofu and Vegetable Stir Fry (Ww Core) Recipe

Directions:

1. Wrap tofu in clean cotton kitchen towel.
2. Place heavy weight on top i.e. plate or cutting board weighted with heavy juice can. ( I don't usually bother to press my tofu but doing so should improve the results).
3. Set aside for 30 minutes to allow excess water to drain from tofu.
4. Dice tofu into 1 inch cubes.
5. Combine 1/2 tbsp soy sauce and 1/2 tbsp toasted oil.
6. Toss tofu cubes with combined oil.
7. Coat a large nonstick wok or frying pan with the cooking spray.
8. Place on medium-high heat and add oil.
9. Swirl to coat.
10. Add tofu and stir-fry until browned on all sides (about 2 to 5 minutes).
11. Once browned, remove and set aside.
12. Add carrots and stir-fry until almost tender (about 5 minutes).
13. Add garlic, ginger, scallions, peppers, mushrooms and water chestnuts.
14. Stir-fry until veggies are tender (3 to 5 minutes).
15. Return tofu to pan.
16. Add soya sauce and cook for 1 minute.
17. Serve over the hot rice.