Tofu And Vegetable Stir Fry Recipe
Ingredients
| Canola oil | 1 Tablespoon | |
| Grated ginger | 2 Teaspoon, peeled | |
| Garlic | 2 Clove (5gm), sliced | |
| Shitake mushroom | 1 Cup (16 tbs), sliced | |
| Carrot | 1 , thinly sliced | |
| Red onion | 1 , thinly sliced | |
| Water | 1/4 Cup (16 tbs) | |
| Frozen broccoli florets | 3 Cup (16 tbs), thawed | |
| Tofu package | 1 | |
| Asian dark sesame oil | 2 1 Tablespoon |
Directions
Heat the canola oil in a wok or large nonstick skillet over medium-high heat.
Add the ginger and garlic and stir-fry until fragrant, about 1 minute.
Increase the heat to high, add the mushrooms, carrot, onion, and water.
Cook, stirring, until most of the liquid has evaporated, about 3 minutes.
Add the broccoli and cook, stirring, until heated through, about 2 minutes.
Add the tofu, hoisin sauce, and sesame oil; stir-fry until the mixture is just heated through, about 2 minutes.
Add the ginger and garlic and stir-fry until fragrant, about 1 minute.
Increase the heat to high, add the mushrooms, carrot, onion, and water.
Cook, stirring, until most of the liquid has evaporated, about 3 minutes.
Add the broccoli and cook, stirring, until heated through, about 2 minutes.
Add the tofu, hoisin sauce, and sesame oil; stir-fry until the mixture is just heated through, about 2 minutes.
Chef
