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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Tofu Veggie Stir Fry Ingredients:
1 tsp cornstarch |
1 tsp brown sugar |
1 tsp sesame oil |
2 tbsp low sodium soy sauce |
3 tbsp canola oil |
1 tsp sesame oil |
10 oz tofu, extra firm |
2 cloves garlic |
1 tsp ginger, minced |
2 cups broccoli |
2 cups snow peas |
1 cup carrots |
1 cup squash |
1/2 cup red peppers |
1 1/2 cups white rice |
Directions:
1. Drain the tofu in a colander. Cut into 1 inch strips, squeeze between paper towels to get out as much water as you can. Cut into 1 cubes.
2. Mix corn starch, brown sugar, 1 tsp sesame oil, low sodium soy sauce, and 3 tbsp cold water in a bowl. Set aside.
3. Heat canola oil and 1 tsp sesame oil in a large skillet or wok until very hot. Fry tofu until brown on all sides.
4. Remove tofu to a paper towel to drain any excess oil. Drain almost all oil from pan. Add vegetables. (I used 2 bags of frozen stir fry vegetables, thawed and drained - you don't want extra water!) Stir fry for a couple of minutes. Add sauce and tofu. Stir and serve over steamed rice.
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