Blogroll

Wednesday, August 31, 2011

Recipe: Tofu Stir-Fry

As of late, we have been cutting down our meat intake, specifically red meat. We are not going vegetarians by any stretch of the imagination, but we feel that we really need to increase our vegetable and seafood intake for a more well-balanced diet and healthy lifestyle. I have been on a hunt for vegetarian recipes that I have created a specific board just for this on my Pinterest account, which is where I have been saving all the recipes I find online.

This recipe contains some of our favorite vegetables: carrots, mushroom and snap peas. You can pretty much substitute and/or add your favorite veggie. It is versatile, quick, easy and deliciously healthy. The hardest part is cutting the veggies. Seriously.


Adapted from Martha Stewart

Serves 4

Ingredients:
  • 1 pound extra firm tofu
  • 2 tablespoons soy sauce
  • 1 tablespoons rice vinegar
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon canola oil
  • 2 small onions, cut into wedges
  • 9 ounces button mushrooms, quartered
  • 2 cups shredded carrots
  • 1 1/4 pound bok choy, cut into 1/2-inch pieces, stem and green pieces separated
  • 1/4 pound snow peas, trimmed
  • 5 paper-thin slices fresh ginger
  • 1 teaspoon cornstarch dissolved in 2 teaspoon cold water

Directions:

Cut the tofu lengthwise and then slice each into 8 rectangles. Place on a paper towel-lined baking sheet. Top with more paper towels and another baking sheet. Place canned goods on top and refrigerate overnight or at least 20 minutes.

In a shallow dish, whisk together soy sauce, vinegar and sesame oil with 1 tablespoons water. Add tofu and marinade for at least an hour. Reserve marinade.

Heat oil in a large nonstick skillet over high heat. Cook tofu until golden brown then set aside.

Cook onions in skillet over high heat until browned. Stir constantly. Add mushrooms and cook for 2 minutes. Add bok choy stems and carrots and cook for another 3 minutes. Add peas and ginger; cook for 1 minute. Add marinade, cornstarch mixture, bok choy greens, and tofu and cook until heated through. 


Linking up to:
Remodelaholic: Recipe Swap Sundays
33 Shades of Green: Tasty Tuesdays
For The Love of Blogs: Tasty Tuesdays
 

1 comments:

  1. i love this! my grandpa always cook this for dinner! simple yet healthy :)

    ReplyDelete

Have a blessed day!

Related Posts Plugin for WordPress, Blogger...