Stir Fried Tofu & Vegetables Recipe
Ingredients
1/2 pound medium firm tofu, cut into 1/2 inch cubes
3 tablespoons soy sauce
1 teaspoon rice vinegar or white vinegar
1/4 teaspoon ground cumin
2 cloves garlic, minced or pressed
1/2 teaspoon grated fresh ginger or 1/8 teaspoon ground ginger
3 tablespoons peanut oil or salad oil
1 large carrot, chopped
2 cups thinly sliced broccoli stems and bite size flowerets
1 cup each bean sprouts and sliced mushrooms
1/2 cup thinly sliced green onions
3 tablespoons minced fresh coriander
Directions
Place tofu in a shallow bowl.
In another bowl, mix soy, vinegar, cumin, garlic, and ginger; drizzle over tofu.
Set aside while you prepare remaining ingredients for cooking.
Heat oil in a wok or wide frying pan over high heat.
Add carrot and stir fry for 1 minute; add broccoli and continue stir frying for 2 more minutes.
Then mix in bean sprouts, mushrooms, and green onions.
Stir fry for 30 more seconds, then reduce heat to medium high.
Add tofu mixture and cook, stirring gently, just until tofu is heated through but vegetables are still crisp.
Garnish with coriander.
In another bowl, mix soy, vinegar, cumin, garlic, and ginger; drizzle over tofu.
Set aside while you prepare remaining ingredients for cooking.
Heat oil in a wok or wide frying pan over high heat.
Add carrot and stir fry for 1 minute; add broccoli and continue stir frying for 2 more minutes.
Then mix in bean sprouts, mushrooms, and green onions.
Stir fry for 30 more seconds, then reduce heat to medium high.
Add tofu mixture and cook, stirring gently, just until tofu is heated through but vegetables are still crisp.
Garnish with coriander.
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