Vegetable Stir-Fry With Tofu
Serves: 2
Ashlynn O'Reilly
1 January 1970
Based on User reviews:
43
Spice
53
Sweetness
55
Sourness
42
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
6 tbsps
Olive Oil2 tbsps
Ginger (minced peeled fresh)2 cups
Broccoli Floret2 bunches
Green Onion (cut into 1-inch pieces)1 cup
Sake1 cup
Soy SauceDirections:
1
Using slotted spoon, transfer to bowl
2
Add tofu; stir gently until starting to brown around edges, about 4 minutes
3
Heat 3 tablespoons olive oil in large nonstick skillet or wok over high heat
4
Add tofu; stir gently until starting to brown around edges, about 4 minutes
5
Using slotted spoon, transfer to bowl
6
Add 3 tablespoons oil, ginger and garlic to skillet; stir 1 minute
7
Add mushrooms; stir-fry until tender and golden around edges, about 5 minutes
8
Add broccoli, bell peppers and green onions; stir-fry until vegetables are crisp-tender, about 3 minutes
9
Return tofu to skillet; stir to mix
10
Stir in sake, soy sauce and sesame oil; simmer 1 minute
11
Season with salt and pepper
12
Transfer to large bowl and serve
13
Heat 3 tablespoons olive oil in large nonstick skillet or wok over high heat
14
Add 3 tablespoons oil, ginger and garlic to skillet; stir 1 minute
15
Add mushrooms; stir-fry until tender and golden around edges, about 5 minutes
16
Add broccoli, bell peppers and green onions; stir-fry until vegetables are crisp-tender, about 3 minutes
17
Return tofu to skillet; stir to mix
18
Stir in sake, soy sauce and sesame oil; simmer 1 minute
19
Season with salt and pepper
20
Transfer to large bowl and serve