Stir-fried Tofu & Vegetables

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Stir-fried Tofu & Vegetables -

 

1/2 pound medium-firm tofu, cut into 1/2-inch cubes

3 tablespoons soy sauce

1 teaspoon rice vinegar or white vinegar

1/4 teaspoon ground cumin

2 cloves garlic, minced or pressed

1/2 teaspoon grated fresh ginger or 1/8 teaspoon ground ginger

3 tablespoons peanut oil or salad oil

1 large carrot, chopped

2 cups thinly sliced broccoli stems and bite-size flowerets

1 cup each bean sprouts and sliced mushrooms

1/2 cup thinly sliced green onions (including tops)

3 tablespoons minced fresh coriander (cilantro)

 

Place tofu in a shallow bowl. In another bowl, mix soy, vinegar,

cumin, garlic, and ginger; drizzle over tofu. Set aside while you

prepare remaining ingredients for cooking.

Heat oil in a wok or wide frying pan over high heat. Add carrot and

stir-fry (cook, stirring constantly) for 1 minute; add broccoli and

continue stir-frying for 2 more minutes. Then mix in bean sprouts,

mushrooms and green onions. Stir-fry for 30 more seconds, then

reduce heat to medium-high. Add tofu mixture and cook, stirring

gently, just until tofu is heated through but vegetables are still

crisp (1 to 2 minutes).

 

Garnish with coriander.

 

Makes 4 servings.