Stir-Fried Tofu and Vegetables

by

Stir-Fried Tofu and Vegetables Photo
Stir-Fried Tofu and Vegetables

YIELD Makes 4 servings

INGREDIENTS

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
1/4 cup water
1 tablespoon soy sauce
1 tablespoon tomato paste
1/4 teaspoon salt
1/8 teaspoon black pepper

PREPARATION:

  1. 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.
  2. 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.
  3. 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

You Might Also Like

Exotic Pork Vegetables

Learn how to cook authentic Asian cuisine with our recipes from all of the major regions in Asia, including Korea, Japan and Malaysia.

Steak San Marino

Learn how to properly prepare Italian cuisine by following our easy-to-understand recipes that walk you step-by-step through the process.

search recipes
  • Most Popular

  • Most Watched

Don't Miss