Photo: Tofu-Vegetable Stir-Fry Recipe
Ingredients
- 1 cup white or jasmine rice
- 3 tablespoons low-sodium soy sauce
- 3 tablespoons hoisin sauce
- 2 tablespoons balsamic vinegar
- 1 tablespoon Asian chile sauce (such as Sriracha)
- 2 teaspoons cornstarch
- 2 tablespoons sesame oil
- 4 scallions, sliced (white and green parts separated)
- 2 cloves garlic, minced
- 1 1-inch piece ginger, peeled and finely chopped
- 4 ounces shiitake mushrooms, stemmed and chopped
- 4 ounces snow peas
- 1 14-ounce package soft tofu, drained and cut into 1-inch cubes
Directions
Cook the rice as the label directs. Meanwhile, whisk the soy sauce, hoisin sauce, vinegar, chile sauce, cornstarch and 1 cup water in a small bowl until smooth; set aside.
Heat the sesame oil in a wok or large skillet over medium-high heat. Add the scallion whites, garlic and ginger and stir-fry 30 seconds. Add the mushrooms and stir-fry until golden brown and tender, about 3 minutes. Add the snow peas and stir-fry 30 more seconds.
Whisk the reserved soy sauce mixture and add it to the wok. Bring to a simmer, then add the tofu. Cook, stirring occasionally, until the sauce is thick, about 2 minutes. Sprinkle with the scallion greens.
Fluff the rice with a fork and divide among bowls. Top with the stir-fry and sauce.
Per serving: Calories 377; Fat 11 g (Saturated 2 g); Cholesterol 0 mg; Sodium 992 mg; Carbohydrate 58 g; Fiber 2 g; Protein 13 g
Photograph by Antonis Achilleos
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By mchldinicola
on February 28, 2012
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Using firm tofu after pressing it is much better than soft tofu for this recipe. Get a tofu press, like the one from TofuXpress, and give it a try you'll see the difference. I preferred brown rice and other vegetables as well but you can't go wrong with stir fry!
By klamkin177
Fellsmere, Fl
on January 10, 2012
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Overall I think this is a great base recipe. I used firm tofu instead of soft tofu. I also pan fried the tofu first in a little seasame oil for texture. The one and only thing I did not like, and if I were to make it again, is the balsamic vinegar. I did not think it belended well with the Asian theme. Next time I would use maybe rice vinegar or something similar. On a more postive note, loved the sihracha!
By Scarlett401
on January 09, 2012
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I made this recipe using 3.5 oz. fresh shitake mushrooms and 16 oz of firm tofu rather than the 14 oz the recipe called for simply because that was the size of the package I bought.
The timing of cooking was all appropriate and I added some small baby bok choy when I threw in the snow peas. I love mushrooms so would add more next time.
It was tasty and really quick and easy. The sauce is good and not too heavy or sweet. I love sihracha so I added some of that as well as salt per taste to my own bowl.
I'll definitely make it again.
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