Stir-Fried Garden Vegetables with Marinated Tofu

Makes 6 servings

Tofu is an excellent source of protein and a good medium to showcase brightly colored, well-seasoned garden vegetables. Because of the variety of textures available from silky to extra firm, tofu is a delicious option.

Ingredients

Marinated Tofu

  • 1 1/4 lb firm tofu, drained, cut into 1-inch cubes
  • 1/3 cup soy sauce
  • 4 teaspoons minced ginger
  • 4 teaspoons minced garlic
  • 3 tablespoons all-purpose flour
  • 1 1/2 tablespoons peanut oil

Stir-Fried Vegetables

  • 1 1/2 bunches scallions, thinly sliced
  • 4 teaspoons minced ginger
  • 3 tablespoons minced garlic
  • 1/2 lb snow peas
  • 2 lb broccoli florets
  • 3 carrots, sliced on a bias
  • 5 tablespoons soy sauce
  • 1/2 teaspoon sesame oil
  • 5 tablespoons sesame seeds, toasted

Directions

  1. To marinate the tofu, combine the tofu, soy sauce, ginger, and garlic in a zip-close plastic bag. Squeeze out the air and seal the bag; turn to coat the tofu. Refrigerate, turning the bag occasionally, about 20 minutes.
  2. Drain the tofu and discard the marinade. Dry the tofu with paper towels and dust with flour, shaking off the excess.
  3. Heat a nonstick wok or skillet over high heat until a drop of water skitters. Pour in the oil and swirl to coat the pan, then add the tofu, and stir-fry until lightly browned, about 2 minutes.
  4. Transfer the tofu to a plate.
  5. Add the scallion, ginger, and garlic to the pan and toss briefly. Add the mixed vegetables, in batches if necessary, and stir-fry until tender, about 4minutes.Return all the vegetables to the pan (if cooking in batches). Add the tofu, and soy sauce; toss to combine. Stir in the sesame oil. Sprinkle with the toasted sesame seeds.

CIA FOODIES

Stir-Fried Garden Vegetables with Marinated Tofu

Stir-Fried Garden Vegetables with Marinated Tofu
Makes 6 servings Tofu is an excellent source of protein and a good medium to showcase brightly colored, well-seasoned garden vegetables. Because of the variety of textures available from silky to extra firm, tofu is a delicious option.

Ingredients

Marinated Tofu
  • 1 1/4 lb firm tofu, drained, cut into 1-inch cubes
  • 1/3 cup soy sauce
  • 4 teaspoons minced ginger
  • 4 teaspoons minced garlic
  • 3 tablespoons all-purpose flour
  • 1 1/2 tablespoons peanut oil
Stir-Fried Vegetables
  • 1 1/2 bunches scallions, thinly sliced
  • 4 teaspoons minced ginger
  • 3 tablespoons minced garlic
  • 1/2 lb snow peas
  • 2 lb broccoli florets
  • 3 carrots, sliced on a bias
  • 5 tablespoons soy sauce
  • 1/2 teaspoon sesame oil
  • 5 tablespoons sesame seeds, toasted

Directions

  1. To marinate the tofu, combine the tofu, soy sauce, ginger, and garlic in a zip-close plastic bag. Squeeze out the air and seal the bag; turn to coat the tofu. Refrigerate, turning the bag occasionally, about 20 minutes.
  2. Drain the tofu and discard the marinade. Dry the tofu with paper towels and dust with flour, shaking off the excess.
  3. Heat a nonstick wok or skillet over high heat until a drop of water skitters. Pour in the oil and swirl to coat the pan, then add the tofu, and stir-fry until lightly browned, about 2 minutes.
  4. Transfer the tofu to a plate.
  5. Add the scallion, ginger, and garlic to the pan and toss briefly. Add the mixed vegetables, in batches if necessary, and stir-fry until tender, about 4minutes.Return all the vegetables to the pan (if cooking in batches). Add the tofu, and soy sauce; toss to combine. Stir in the sesame oil. Sprinkle with the toasted sesame seeds.

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