Recipe courtesy of Food Network Kitchen
Crispy Tofu With Vegetables
Total:
40 min
Active:
20 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Total:
40 min
Active:
20 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Ingredients

Directions

Line a large plate with several layers of paper towels. Arrange the tofu slices on top in a single layer, then cover with more paper towels and set another plate on top; let drain 5 minutes. Season the tofu with salt and pepper; rub with 1 1/2 tablespoons cornstarch. Whisk the lemon zest, 1/2 cup water, 1/2 teaspoon salt and the remaining 1/2 tablespoon cornstarch in a bowl; set aside. Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat until very hot. Add the tofu and cook until golden brown, 3 to 4 minutes per side. Transfer to a plate. Add the remaining 1 tablespoon oil to the pan. Add the scallion whites and ginger and cook 30 seconds. Add the mushrooms and carrots and cook until just tender, about 3 minutes. Add the snap peas and 1/4 teaspoon salt; cook, stirring, 4 more minutes. Whisk the lemon zest mixture, add it to the pan and simmer 2 minutes. Stir in the scallion greens. Meanwhile, prepare the rice as the label directs. Serve with the tofu and vegetables.

Photograph by Johnny Miller

IDEAS YOU'LL LOVE

Lentil Vegetable Soup

Recipe courtesy of Ina Garten

Garden Vegetable Soup

Recipe courtesy of Alton Brown

Vegetable Fritto Misto with Lemon Mayonnaise

Recipe courtesy of Giada De Laurentiis

Crispy and Creamy New Potato Pie

Recipe courtesy of Tyler Florence

Roasted Root Vegetable Irish Lamb Stew

Recipe courtesy of Food Network Kitchen

Baked Penne with Roasted Vegetables

Recipe courtesy of Giada De Laurentiis

Roasted Vegetable Meatloaf with Balsamic Glaze

Recipe courtesy of Bobby Flay

Curried Tofu Vegetable Skewers

Trending Videos 5 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking