Vegetable Stir-Fry with Tofu |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
6 tablespoons olive oil |
8 ounces firm tofu, well drained, cut into 1/2-inch cubes |
2 tablespoons minced peeled fresh ginger |
3 garlic cloves, minced |
1 pound fresh shiitake mushrooms, stems trimmed, caps sliced |
2 cups broccoli florets |
2 red bell peppers, cut into strips |
2 bunches green onions, cut into 1-inch pieces |
1/2 cup sake or dry white wine |
1/4 cup soy sauce |
1 tablespoon oriental sesame oil |
Directions:
1. Heat 3 tablespoons olive oil in large nonstick skillet or wok over high heat. Add tofu; stir gently until starting to brown around edges, about 4 minutes. Using slotted spoon, transfer to bowl. Add 3 tablespoons oil, ginger and garlic to skillet; stir 1 minute. Add mushrooms; stir-fry until tender and golden around edges, about 5 minutes. Add broccoli, bell peppers and green onions; stir-fry until vegetables are crisp-tender, about 3 minutes. Return tofu to skillet; stir to mix. Stir in sake, soy sauce and sesame oil; simmer 1 minute. Season with salt and pepper. Transfer to large bowl and serve.
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