Stir-Fried Tofu With Vegetables
1 cup vegetable broth
1 Tbsp soya sauce
1 Tbsp brown sugar
2 tsp cornstarch
1/2 tsp salt
2 tsp vegetable oil
2 tsp Asian sesame oil
1 16-oz pkg firm tofu, drained and cut into 1-inch by 1/2-inch pieces
1 large carrot, peeled and thinly sliced
1 red pepper, cut into 1-inch pieces
3 green onions, thinly sliced
2 garlic cloves, finely chopped
1 Tbsp minced, peeled fresh ginger
8 oz trimmed and thinly sliced mushrooms
- Combine the broth, soya sauce, brown sugar, cornstarch and salt until well blended. Set aside.
- Heat the vegetable and sesame oils over medium-high heat in a non-stick 12-inch skillet. Add the tofu and cook, stirring frequently, for approximately 4 minutes, or until heated through and lightly browned. Transfer to a bowl and set aside.
- Add the carrot, red pepper, green onions, garlic and ginger to the skillet and stir-fry for approximately 3 minutes, or until the vegetables are tender but crisp. Add the mushrooms and stir-fry for 3 minutes. Add the broth mixture and the tofu and stir-fry for approximately 3 minutes, or until the sauce has thickened slightly and boils.
Makes 4 servings
