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Jalapeño-Lime Chicken
Learn how to make authentic Southwestern foods by following our easy-to-cook recipes that will help to spice up your next meal.
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
