Who doesn't love a stir-fry? This Tofu-Vegetable Stir-Fry enables you to serve a protein that even the vegetarians in your home can enjoy. Serve this stir-fry with rice for a colorful and healthy kosher dinner.
Prep Time: 20 minutes
Cook Time: 15 minutes
Ingredients:
- 6 tablespoons soy sauce
- 1 teaspoon sugar (optional)
- 8 ounce (250 grams) tofu cake, drained and cubed
- 2 tablespoons sesame or canola oil
- 1 onion, chopped
- 2 carrots, peeled and sliced thinly
- 2 red bell peppers, sliced
- 8 ounces (250 grams) mushrooms, cleaned and halved
- 8 ounces (250 grams) frozen string beans, thawed
- 8 ounces (250 grams) bamboo shoots
Preparation:
1. Mix together soy and sugar. Add cubes of tofu. Let marinate.
2. Heat oil in a large frying pan or wok. Saute onion in oil until soft.
3. Add carrots and peppers. Stir-fry for 3 minutes.
4. Add mushrooms. Stir-fry for 3 minutes.
5. Add bamboo shoots and tofu with soy sauce. Stir-fry for 3 minutes or until vegetables are tender but still crisp.
SERVING SUGGESTIONS:Serve with rice.
YIELDS:4-6 servings.
2. Heat oil in a large frying pan or wok. Saute onion in oil until soft.
3. Add carrots and peppers. Stir-fry for 3 minutes.
4. Add mushrooms. Stir-fry for 3 minutes.
5. Add bamboo shoots and tofu with soy sauce. Stir-fry for 3 minutes or until vegetables are tender but still crisp.
SERVING SUGGESTIONS:Serve with rice.
YIELDS:4-6 servings.
