May 26th 2005
Tofu and Vegetable Stir-Fry
Start to Finish: 30 minutes Makes: 2 servings
1/2 cup water
2 tablespoons dry sherry
1 tablespoon reduced-sodium soy sauce
1 teaspoon sugar
1/4 of a vegetable bouillon cube, crushed
1 teaspoon grated fresh ginger
Nonstick cooking spray
1 cup thinly sliced carrots
1 clove garlic, minced
3 cups cut-up fresh broccoli
6 ounces extra-firm tofu (fresh bean curd), cubed
1 cup hot cooked brown rice
1 tablespoon sesame seeds, toasted (optional)
Step 1: For sauce, in a bowl stir together the water, sherry, cornstarch, soy sauce, sugar, crushed bouillon, and binger. Set aside.
Step 2: Coat an unheated wok or large skillet with nonstick cooking spray. Preheat over medium-high heat. Add carrots and garlic; stir-fry for 2 minutes. Add broccoli; stir-fry for 3 to 4 minutes more or until vegetables are crisp-tender. Push vegetables from center of wok.
Step 3: Stir sauce; add to center of wok. Cook and stir until thickened and bubbly. Add tofu to wok. Stir all ingredients together to coat with sauce. Cook and stir for 1 minute.
Step 4: To serve, spoon tofu mixture over hot cooked brown rice. If desired, sprinkle with sesame seeds.
Nutrition Facts per serving: 305 calories, 6g total fat, 0mg cholesterol, 584mg sodium, 48g carbohydrate, 16g protein.
Source:
Easy Vegetarian Dinners. Des Moines, Iowa. Grand Avenue Books 2003. Page 140
1/2 cup water
2 tablespoons dry sherry
1 tablespoon reduced-sodium soy sauce
1 teaspoon sugar
1/4 of a vegetable bouillon cube, crushed
1 teaspoon grated fresh ginger
Nonstick cooking spray
1 cup thinly sliced carrots
1 clove garlic, minced
3 cups cut-up fresh broccoli
6 ounces extra-firm tofu (fresh bean curd), cubed
1 cup hot cooked brown rice
1 tablespoon sesame seeds, toasted (optional)
Step 1: For sauce, in a bowl stir together the water, sherry, cornstarch, soy sauce, sugar, crushed bouillon, and binger. Set aside.
Step 2: Coat an unheated wok or large skillet with nonstick cooking spray. Preheat over medium-high heat. Add carrots and garlic; stir-fry for 2 minutes. Add broccoli; stir-fry for 3 to 4 minutes more or until vegetables are crisp-tender. Push vegetables from center of wok.
Step 3: Stir sauce; add to center of wok. Cook and stir until thickened and bubbly. Add tofu to wok. Stir all ingredients together to coat with sauce. Cook and stir for 1 minute.
Step 4: To serve, spoon tofu mixture over hot cooked brown rice. If desired, sprinkle with sesame seeds.
Nutrition Facts per serving: 305 calories, 6g total fat, 0mg cholesterol, 584mg sodium, 48g carbohydrate, 16g protein.
Source:
Easy Vegetarian Dinners. Des Moines, Iowa. Grand Avenue Books 2003. Page 140
Abby @ 1 year, 5 months, 11 days
Zoë @ 1 year, 5 months, 11 days
Enzo expected in 3 years, 3 months, 29 days
Recipes posted by Laura at 6:51 PM | 
Comments ( 1 )
Comments:
I doubled the recipe for the four of us. I also didn't use sherry and added extra vegetables. With the added vegetables we could have used more sauce, but besides that it was a good dish. Abby and Zoë ate this up. Chris, who doesn't typically like tofu, even liked it.
