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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Veggie and Tofu Stir-Fry gives you that delicious seared, slightly smoky taste that you enjoy in a good Chinese restaurant but are the results from your own wok. Ingredients:
1 (14-ounce) package water-packed extra-firm tofu, drained |
1 tablespoon canola oil, divided |
1/4 teaspoon black pepper |
3 1/2 teaspoons cornstarch, divided |
3 large green onions, cut into 1-inch pieces |
3 garlic cloves, sliced |
1 tablespoon julienne-cut ginger |
4 small baby bok choy, quartered lengthwise |
2 large carrots, peeled and julienne-cut |
1 cup snow peas, trimmed |
2 tablespoons shaoxing (chinese rice wine) or dry sherry |
1/4 cup organic vegetable broth |
2 tablespoons lower-sodium soy sauce |
1 tablespoon hoisin sauce |
1 teaspoon dark sesame oil |
Directions:
1. Cut tofu lengthwise into 4 equal pieces; cut each piece crosswise into 1/2-inch squares. Place tofu on several layers of paper towels; cover with additional paper towels. Let stand 30 minutes, pressing down occasionally.
2. Heat a large wok or skillet over high heat. Add 1 1/2 teaspoons canola oil to pan; swirl to coat. Combine tofu, pepper, and 2 teaspoons cornstarch in a medium bowl; toss to coat. Add tofu to pan; stir-fry 8 minutes, turning to brown on all sides. Remove tofu from pan with a slotted spoon; place in a medium bowl. Add onions, garlic, and ginger to pan; stir-fry 1 minute. Remove from pan; add to tofu.
3. Add remaining 1 1/2 teaspoons canola oil to pan; swirl to coat. Add bok choy; stir-fry 3 minutes. Add carrots; stir-fry 2 minutes. Add snow peas; stir-fry 1 minute. Add Shaoxing; cook 30 seconds, stirring constantly. Stir in tofu mixture.
4. Combine remaining 1 1/2 teaspoons cornstarch, broth, and remaining ingredients in a small bowl, stirring with a whisk. Add broth mixture to pan; cook until slightly thickened (about 1 minute).
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