TLC Cooking "Emeril's Tofu Vegetable Stir Fry"

Emeril's Tofu Vegetable Stir Fry

INGREDIENTS

2 tablespoons	vegetable or canola oil
1	onion, sliced
1	carrot, peeled and thinly sliced on the diagonal
1/4 pound	green beans, washed and trimmed, cut into 1/12 inch pieces
1	bell pepper, red, yellow or green, seeded and cut into slices
1	rib celery, sliced diagonally
1	small bok choy, sliced and coarsely chopped
8	ears baby corn
8 ounces	firm or extra firm tofu, sliced into 1 inch cubes
2	scallions, thinly sliced on the diagonal
2	cloves garlic, finely chopped
1	inch piece of ginger, finely chopped
1/2 cup	vegetable or chicken stock
2 tablespoons	soy sauce
1 tablespoon	sesame oil
1 teaspoon	garlic chili paste
1 tablespoon	cornstarch mixed with 1/3 cup cold water

PREPARATION:

Method

Heat oil over medium high heat in a large skillet or wok. Stir in onions and cook for 1 minute. In the same wok, stir-fry carrots, green beans and bell pepper for 2 minutes. Add the celery, bok choy and baby corn to skillet and stir-fry another 2 minutes. Remove vegetables from wok and set aside.
Add tofu to hot wok and cook about 4 minutes. Remove from wok and set aside. In the same wok, add scallion, garlic and ginger and cook for 30 seconds. Add stock, soy sauce, sesame oil, and chili paste. Bring to a simmer. Cook for 2 minutes and stir in cornstarch mixture. Simmer until sauce thickens. Add tofu and vegetables back to sauce. Toss to heat through. To serve, garnish with scallions and serve immediately with brown rice.
Editor's Note: Look for organic, locally-grown vegetables, or try growing your own.
Learn more about sustainable food choices with our Eat Green Guide.
This recipe was featured in the Culinary Adventure: Vermont Episode of Emeril Green.

This recipe appears in: Vegetarian

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