Tofu Stir Fry With Rice Recipe
Ingredients
| Long grain rice | 1 Cup (16 tbs) | |
| Sesame seeds | 1 Teaspoon | |
| 1 tablespoon peanut or vegetable oil | ||
| 2 teaspoons minced ginger or 1/4 teaspoon ground ginger | ||
| 2 cloves garlic, minced 1 medium size yellow onion, sliced 1/4 inch thick | ||
| 1 medium size stalk celery, cut into matchstick strips | ||
| 2 medium size carrots, peeled and cut into matchstick strips | ||
| 1 medium size zucchini sliced 1/4 inch thick | ||
| 1 pound firm tofu, cut into 1 inch cubes | ||
| Low sodium chicken broth | 3/4 Cup (16 tbs) | |
| Reduced sodium soy sauce | 1 Tablespoon | |
| 1 tablespoon dry sherry or white wine | ||
| Cornstarch | 2 Teaspoon | |
| 1 teaspoon Oriental sesame or peanut oil | ||
Directions
Freneat the oven to 325F Cook the rice according to package directions; omit the salt.
Meanwhile, to toast the sesame seeds, spread them out in a pie pan and bake, uncovered, shaking the pan frequently, until the seeds are golden about 10 minutes.
Set aside.
In a heavy 10 inch skillet, heat the peanut oil over moderately high heat for 1 minute.
Add the ginger and garlic and stir fry for 30 seconds.
Stir in the onion, celery, and carrots, and stir fry for 1 minute.
Add the zucchini, tofu, 1/2 cup of the chicken broth, and the soy sauce.
Cover and simmer until the vegetables are tender.
Using a slotted spoon, transfer the mixture to a bowl; cover with aluminum foil and keep warm.
In a small bowl, combine the remaining chicken broth with the sherry, cornstarch, and sesame oil.
Add to the skillet and cook, stirring, over moderate heat until thick about 3 minutes.
Meanwhile, to toast the sesame seeds, spread them out in a pie pan and bake, uncovered, shaking the pan frequently, until the seeds are golden about 10 minutes.
Set aside.
In a heavy 10 inch skillet, heat the peanut oil over moderately high heat for 1 minute.
Add the ginger and garlic and stir fry for 30 seconds.
Stir in the onion, celery, and carrots, and stir fry for 1 minute.
Add the zucchini, tofu, 1/2 cup of the chicken broth, and the soy sauce.
Cover and simmer until the vegetables are tender.
Using a slotted spoon, transfer the mixture to a bowl; cover with aluminum foil and keep warm.
In a small bowl, combine the remaining chicken broth with the sherry, cornstarch, and sesame oil.
Add to the skillet and cook, stirring, over moderate heat until thick about 3 minutes.
Chef
