Tofu and Vegetable Stir-Fry

22 Dec

I found the original recipe on Crestor website. The Nomad Cook made this for me on my birthday couple weeks ago and it was delicious. And it’s healthy! I just made this again today and it is still delicious, even made by my unprofessional hand. With The Nomad’s Cook suggestion, I omitted cornstarch and used 3 different kinds of mushrooms: shitake, crimini and regular white button mushrooms. I think oyster mushroom would work as well, but I haven’t tried it. Also, please note that the below recipe only makes one serving, so if you are to feed 5 people, times everything by 5. Oh and sesame seeds! They really do add to the flavor, but instead of adding them at the end, when serving, I just mixed them in with everything else.

1/2 (1 1/2 oz) package firm tofu (cut into 3/4″ cubes)

1 tbsp low-sodium soy sauce

1/2 tbsp grated fresh ginger or ground ginger

1 tsp white cooking wine

1 tbsp water, divided

1 tsp brown sugar

Nonstick vegetable cooking spray

2 tsp vegetable oil, divided

1/2 tbsp sesame seeds

2 tbsp sliced onion (optional)

1/4 cup sliced mushrooms

1/4 cup thinly sliced carrots

1/2 cup snow peas, diagonally sliced

1/4 cup shredded fresh spinach

1/3 cup long-grain white rice, cooked according to directions without salt or fat

In a bowl combine tofu, soy sauce, ginger, cooking wine, 1/2 tbsp water, and brown sugar. Mix well and let stand for 15 to 30 minutes. Meanwhile, in a skillet sprayed with vegetable cooking spray, add 1 tsp vegetable oil and sesame seeds. On low heat stir 3 to 4 minutes until seeds are lightly toasted. Remove seeds and set aside. To the skillet, over medium heat, add the tofu cubes (drained from marinade and liquid saved). Stir-fry tofu and cook 3 to 4 minutes until golden brown. Remove from pan (set aside) and add remaining 1 tsp vegetable oil with onion and mushrooms. Cook 3 to 4 minutes adding carrots, snow peas, and spinach. Cook 3 minutes, then add 2 tsp water and cover. Cook 2 to 3 minutes until vegetables are just tender. Add back cooked tofu, marinade, sesame seeds and 1 tsp water. Stir until liquid is heated through. Serve over hot rice. Makes 1 serving.


2 Responses to “Tofu and Vegetable Stir-Fry”

  1. Keila January 12, 2012 at 1:10 am #

    Hey Elena,
    We sure did enjoy this dish. Don’t forget to clean the mushrooms with a cloth instead of washing them. The flavor is much more concentrated that way. Try it, you will taste the difference.


  1. Sauteed Vegetables « simplequickrecipes - January 18, 2013

    […] can be cooked with a variety of ingredients. At some point, I also combined this recipe with  Tofu and Vegetable Stir Fry recipe (the marinade for tofu is really quite good in that […]

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