I like my tofu firm, and stir-frying it first with garlic gave it a nice taste and texture. The mix of peanut butter, sesame oil, and crushed red pepper in the sauce adds a flavorful kick! I just made this last night and really liked it. Thanks to House Foods for sharing.
INGREDIENTS
SAUCE:
1/2 cup chicken broth
1 tsp cornstarch
1 tbsp low sodium soy sauce
1 tbsp honey
1 tbsp peanut butter
1 tsp sesame oil
1/2 tsp crushed red pepper
STIR-FRY:
1 (14oz) House Premium or House Organic Tofu Firm, drained &
cut into strips
1 tbsp vegetable oil
2 cloves garlic, minced
1/2 cup chicken broth
7 oz shiitake mushrooms, or 8 white mushrooms,
stemmed and chopped
1 red pepper, chopped
1 small eggplant, cut into 1inch chunks
1 yellow squash, cut into 1inch chunks
1 small onion, cut into thing wedges
2 cups cooked white rice
1/2 cup green onions, sliced thinly
DIRECTIONS
Whisk broth and cornstarch in medium bowl until cornstarch dissolves. Mix in remaining sauce ingredients, set aside.
Heat 1Tbsp. Oil in a large skillet or wok over medium heat. Add garlic and tofu and stir-fry until brown, about 3 minutes per side. Remove and drain on paper towels.
Heat 1/2 cup broth in wok. Add the remaining vegetables, cover and ’steam’ for about 5 minutes. Stir in sauce and tofu, cover, and cook about 8 more minutes. Serve over 1/2 cup rice, sprinkle with green onions.
MAKES 4-5 SERVINGS
Nutrition Per Serving
Calories 292
Calories from Fat 27%
Carbohydrates 42.1gm
Protein 12.3gm
Total Fat 9mg
Cholesterol 0mg
[Reprinted with permission]
looks great! but why not veg stock? then you could have delicious AND cruelty free!
mikeypod – I am sure vegetable stock would be fine, too.