Stir Fried Vegetables and Tofu Recipe
Summary
Preparation Time5 MinCooking Time15 Min
Ready In20 MinDifficulty LevelEasy
Health IndexHealthyServings4
HealthyLow Fat
Ingredients
| Vegetable oil | 3 Tablespoon | |
| Garlic | 2 Clove (5gm), finely chopped | |
| Chopped | 2 Tablespoon, peeled | |
| Red pepper flakes | 1/4 Teaspoon, crushed | |
| 3 celery stalks, sliced diagonally | ||
| 1 sweet red pepper, halved, seeded and cut into 1/2-inch-wide strips | ||
| Broccoli flowerets | 5 Cup (16 tbs) | |
| 1 bunch green onions, sliced diagonally into 1-inch pieces | ||
| Bean curd | 1 pound | |
| Soy sauce | 2 Tablespoon | |
| Water or chicken broth | 1/4 Cup (16 tbs) | |
| Cornstarch | 1 Teaspoon | |
| Hot cooked brown rice | ||
Directions
1. Heat the oil in a wok or skillet. Stir in the garlic, gingerroot and red pepper flakes. Add the celery, red pepper, broccoli and green onions.
2. Stir-fry over high heat for 3 to 4 minutes or until the vegetables are coated with oil. Add the tofu.
3. Combine the soy sauce, chicken broth or water and the cornstarch in a cup until the mixture is smooth. Add to the wok.
4. Cook, stirring, for 8 to 10 minutes or until the vegetables are crisp-tender.
2. Stir-fry over high heat for 3 to 4 minutes or until the vegetables are coated with oil. Add the tofu.
3. Combine the soy sauce, chicken broth or water and the cornstarch in a cup until the mixture is smooth. Add to the wok.
4. Cook, stirring, for 8 to 10 minutes or until the vegetables are crisp-tender.
Chef
