| Tofu Vegetable Stir Fry
2 1/2 teaspoons of canola oil
1/2 cup of diagonally sliced carrots
2 tablespoons of finely chopped fresh ginger root
4 garlic cloves, finely chopped
2 cups of broccoli, include pared stems cut into bite-size pieces
1/4 cup of low sodium chicken broth
1 pound of firm tofu, cut into small cubes
1/2 cup of thinly sliced shiitake mushrooms caps
1 cup of julienne seeded red bell pepper
1 medium onion, cut into thin wedges
1 cup of snow peas, end trimmed
1 tablespoon + 1 1/2 teaspoon of soy sauce
1 1/2 teaspoon of dark sesame oil
a pinch of crushed pepper flakes
1/2 cup of chopped scallions |
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Heat a nonstick wok or large nonstick skillet over high heat. Add oil, then carrots; stir-fry 1 min. Add ginger and garlic; stir-fry 30 seconds. Add the broccoli and broth; cover. Let steam 2 min., then uncover and stir. Add tofu, stirring 1 min. Add mushrooms, bell pepper and onion. Stir-fry 3min. Add snow peas, soy sauce, sesame oil and red pepper flakes; stir-fry 1min.Sprinkle with scallions. |
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