Stir-Fried Tofu and Vegetables
YIELD Makes 4 servings
|1||cup vegetable oil|
|1/2||pound firm tofu cakes, drained and cut into 1/4-inch-thick slices|
|1||medium yellow onion, cut into wedges|
|1||medium zucchini (1/2 pound), cut crosswise into 1-inch-thick slices|
|1||medium yellow squash (7 ounces), cut into chunks|
|8||button mushrooms, cut into thick slices|
|1||small red bell pepper, cut into strips|
|4||ounces fresh snow peas, trimmed|
|1||tablespoon soy sauce|
|1||tablespoon tomato paste|
|1/8||teaspoon black pepper|
- Heat oil in wok over medium-high heat about 4 minutes or until hot. Add tofu and fry about 3 minutes per side or until golden brown, turning once. Remove tofu with slotted spatula to baking sheet lined with paper towels; drain. Drain oil from wok, reserving 2 tablespoons.
- Return reserved oil to wok. Heat over medium heat 30 seconds or until hot. Add onion and stir-fry 1 minute. Add zucchini, yellow squash and mushrooms; stir-fry 7 to 8 minutes or until zucchini and yellow squash are crisp-tender.
- Add bell pepper, snow peas and water. Stir-fry 2 to 3 minutes or until crisp-tender. Stir in soy sauce, tomato paste, salt and black pepper until well mixed. Add fried tofu; stir-fry until heated through and coated with sauce. Transfer to serving platter. Serve immediately.
This recipe appears in: Asian
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