Tofu Vegetable Stir-Fry Recipe

Tofu Vegetable Stir Fry Recipe

Tofu-Vegetable Stir-Fry

This is one of my favorite dish to make. I enjoy making this dish, because I know at the end I’m going to have hot delicious plate of my favorite stir-fry. This is not as hard as it looks. Only takes 30 minutes to make. This is good dish to make when you have few friends over for dinner. What's great about this dish is that you don't need separate side dish to make. This is makes complete meal by itself.

For 4 main-dish servings

1 ½ cups uncooked quick-cooking brown rice

½ cup vegetable or chicken broth

¼ cup dry sherry

1 tablespoon cornstarch

1 tablespoon reduced-sodium soy source

1 teaspoon sugar

1 teaspoon grated fresh ginger

½ teaspoon crushed red pepper

Nonstick cooking spray

1 cup thinly sliced carrots (2 medium)

3 cloves garlic, minced

3 cups broccoli florets

6 ounces firm or extra-firm tub-style tofu (fresh bean curd) , drained and cut into ½ inch cubes

1. prepare rice according to package directions; keep warm
2. Meanwhile, for sauce, in a small bowl combine broth, sherry, red pepper. Set sauce aside. (You can always purchase and use store bought stir-fry sauces)
3. Lightly coat an unheated wok or large skillet with cooking spray. Preheat over medium-high heat. Stir-fry carrots and garlic for 2 minutes. Add broccoli; stir-fry 3 to 4 minutes more or until vegetables are crisp-tender. Push vegatables from center of wok
4. stir sauce; add to center of wok. Cook and stir until thickened and bubbly. Add tofu. Stir all ingredients together to coat with sauce. Cook and stir about 1 minute more or until heated through to serve, spoon tofu mixture over rice

TIP: Serve it in a good size rice bowl for more of authentic asian style.

Enjoy~