Mandarin Tofu Stir Fry Recipe
Ingredients
| 1/2 cup bottled sweet-and-sour sauce | ||
| 1/8 easpoon ground red pepper | ||
| Cooking oil | 1 Tablespoon | |
| 6 green onions, bias-sliced into 1-inch pieces (1 cup) | ||
| 1/2 of a medium red or green sweet pepper, cut into thin strips | ||
| Pea | 2 Cup (16 tbs), frozen | |
| Bean curd | 1 16 Ounce, cut into cubes | |
| 1 11-ounce can mandarin orange sections, drained, or 3 medium oranges, peeled and sectioned | ||
| Hot cooked rice | 2 Cup (16 tbs) | |
| Unsalted roasted peanuts | 2 Tablespoon | |
Directions
For sauce, in a small bowl stir together sweet-and-sour sauce and ground red pepper.
Set aside.
Add cooking oil to a wok or large skillet.
Preheat over medium-high heat (add more oil if necessary during cooking).
Stir-fry green onions and sweet pepper in hot oil for 1 minute.
If using fresh pea pods, add to wok.
Stir-fry for 1 to 2 minutes more or until vegetables are crisp-tender.
Push vegetables from center of wok.
Add sauce to center of wok.
Cook and stir until bubbly.
Add tofu, orange sections, and, if using, thawed frozen pea pods.
Gently stir all ingredients together to coat.
Cover and cook for 1 to 2 minutes more or until heated through.
Serve immediately with hot cooked rice.
Sprinkle with peanuts.
Set aside.
Add cooking oil to a wok or large skillet.
Preheat over medium-high heat (add more oil if necessary during cooking).
Stir-fry green onions and sweet pepper in hot oil for 1 minute.
If using fresh pea pods, add to wok.
Stir-fry for 1 to 2 minutes more or until vegetables are crisp-tender.
Push vegetables from center of wok.
Add sauce to center of wok.
Cook and stir until bubbly.
Add tofu, orange sections, and, if using, thawed frozen pea pods.
Gently stir all ingredients together to coat.
Cover and cook for 1 to 2 minutes more or until heated through.
Serve immediately with hot cooked rice.
Sprinkle with peanuts.
Chef
