Don't knock-it-til-you-try it! My husband (who "hates tofu") loved this recipe!
Makes 4 servings
- 12 oz. extra firm tofu
- 3 Tbsp. peanut oil, divided
- 1 Tbsp. sesame oil
- 2 garlic cloves, minced
- 2 tsp. minced ginger root
- 24 oz. frozen stir fry vegetables
- 1 Tbsp. corn starch
- 3 Tbsp. soy sauce
- ¼ cup water
To prepare the tofu: Remove tofu from package and drain excess water. Slice pieces off the block and press slices firmly with paper towel to remove excess moisture. (Tofu will still be slightly moist.).
Heat 1 Tbsp. peanut oil and 1 Tbsp. sesame oil in large skillet over medium heat. Add garlic, ginger and tofu. Fry tofu until golden brown. Remove from pan and break into small pieces with spatula.
Heat 1 Tbsp. peanut oil in skillet, add frozen veggies and stir fry until heated through. Add tofu back to pan.
In small bowl, combine remaining peanut oil, corn starch, soy sauce and water. Whisk to combine. Pour over veggies and tofu and cook until thickened and coating veggies. Serve immediately.
Nutrition analysis per serving: 290 calories, 19g fat, 12g protein, 19g carbohydrate, 4g fiber, 910mg sodium
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