Tofu Stir Fry Recipe
Ingredients
| Uncooked instant rice | 2 Cup (16 tbs) | |
| Vegetable oil | 2 Teaspoon | |
| Broccoli florets | 2 Cup (16 tbs) | |
| Carrot | 1 Large, sliced | |
| Green bell pepper | 1/2 To taste, sliced | |
| Chopped onion | 1/4 Cup (16 tbs), frozen | |
| Teriyaki sauce | 1/2 Cup (16 tbs) | |
| Orange juice | 1/2 Cup (16 tbs) | |
| Cornstarch | 1 Tablespoon | |
| 1 teaspoon bottled minced garlic | ||
| Ground ginger | 1/2 Teaspoon | |
| Hot pepper sauce | 1/2 Teaspoon | |
| Firm tofu package | 1 , drained | |
Directions
1. Cook rice according to package directions.
2. While rice is cooking, heat oil in large skillet. Add broccoli, carrot, bell pepper and onion; cook and stir 3 minutes.
3. Combine teriyaki sauce, orange juice, cornstarch, garlic, ginger and pepper sauce in small bowl; mix well. Pour sauce over vegetables in skillet. Bring to a boil; cook and stir 1 minute.
4. Add tofu to skillet; stir gently to coat with sauce. Serve over rice. Garnish, if desired.
2. While rice is cooking, heat oil in large skillet. Add broccoli, carrot, bell pepper and onion; cook and stir 3 minutes.
3. Combine teriyaki sauce, orange juice, cornstarch, garlic, ginger and pepper sauce in small bowl; mix well. Pour sauce over vegetables in skillet. Bring to a boil; cook and stir 1 minute.
4. Add tofu to skillet; stir gently to coat with sauce. Serve over rice. Garnish, if desired.
Chef
