Stir-Fried Tofu and Vegetables with Ginger-Soy Sauce Recipe
This quick, easy, colorful and nutritious recipe is a favorite of mine. Cubes of tofu and vegetables are stir-fried until almost crispy and combined with a ginger-soy sauce. Then, serve with white or brown rice or udon noodles. This low-fat meal is a good source of protein, calcium, iron and vitamin C.
1 1/2 tablespoons vegetable oil
One 14-ounce piece of firm or extra firm tofu, cut into cubes
1 tablespoon fresh ginger, finely chopped
3 tablespoons reduced-sodium soy sauce
3 tablespoons water
Vegetables — use any combination of vegetables that you like — for example:
- 1 bunch broccoli
- 2 peppers, any color
- 3 carrots
- 1 sweet onion
- 1 small can water chestnuts
- sugar snap peas
- pea pods
- baby corn
- bean sprouts
brown or white rice, soba or udon noodles
Chop all of the vegetables into bite sized pieces.
Prepare tofu: drain water, wrap in paper towel and press out all extra water. Then, chop into small cubes.
In a large skillet or a wok, heat the oil over high heat for a minute or two.
Add the ginger and onions and cook for one minute.
Add the tofu cubes, being careful not to splatter the oil, and cook until the tofu turns golden brown.
Add the firmer vegetables (carrots, peppers) and cook for two minutes. Then add the softer vegetables (peas, broccoli, bean sprouts), soy sauce and water and cook until all vegetables are warm but firm.
Serve warm over rice or noodles. Garnish with sesame seeds.
Makes 4 servings