TLC Cooking "Emeril's Vegetable Tofu Stir Fry"

Emeril's Vegetable Tofu Stir Fry

Planet Green

YIELD 4 servings

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	red, yellow or green bell pepper, 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 teaspoon	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.

This recipe appears in: Vegetarian

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