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Asian Tofu Stir-Fry
This dish brings out the best in tofu because of the variety of vegetables in this stir-fry. Noodles are served with it rather than rice for an interesting
taste.
Serves 4
Ingredients
| Qty |
Unit |
Ingredient |
|
|
| 1/2 |
lb |
Chinese egg noodles |
|
| 8 |
Oz |
Tofu (firm, cubed, and marinated) |
|
| 2 |
Tsp |
Garlic, minced |
|
| 1 |
Tsp |
Ginger (powder) |
|
| 8 |
ea |
Green onions, sliced |
|
| 1 |
lb |
Chinese cabbage, shredded |
|
| 2 |
ea |
Carrots (large, sliced) |
|
| 2 |
C |
OIl (for deep-frying) |
|
| 4 |
Tb |
Sunflower oil |
|
| 1/2 |
C |
Soy sauce |
|
| 2 |
Tb |
Dark brown sugar |
|
| 2 |
Tb |
Red wine vinegar |
|
| 2 |
Tb |
Sesame oil |
|
|
Instructions
Cook noodles according to package directions. Rinse with cold water and drain. Add marinated tofu cubes to heated oil in a small pan and
deep-fry a few minutes until golden brown. Drain tofu on paper towels. in a large skillet, heat the sunflower oil. Add garlic and ginger followed by the vegetables. stir-fry for approximately five
minutes until the cabbage is tender. To the leftover marinating sauce, add sugar and 1/2 cup of water. Add noodles to the skillet along with the soy sauce mixture. Continue cooking for two-three
minutes more. Stir in the sesame oil. Ready to serve.
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