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Under 30 Minutes
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Tofu Veg Stir Fry
- A traditional favorite with plenty of room for imagination
- Serves 4
- 1/3 cup vegetable oil
- 6.5 oz firm tofu, cut into 1-inch cubes
- 3 cloves garlic, finely chopped
- 2 teaspoons grated fresh ginger
- 2 onions, peeled and cut into eighths
- 1 package Jade Gai Lan (8.8 oz), washed, trimmed and cut into 1.5-inch lengths
- 1 package Jade Bok Choy (8.8 oz), washed, ends trimmed, leaves separated
- 1 red bell pepper, washed, seeded and sliced into thin slices
- 1 cup (6 oz) drained canned corn
- 2 tablespoons oyster sauce
- 1 tablespoon light soy sauce
- In a wok or large skillet, over medium heat, warm vegetable oil. Working in batches, add tofu and stri-fry until golden on all sides, 2-3 minutes. Using slotted spoon, remove from wok and drain on paper towels.
- Pour off all but 2 tablespoons oil from the wok/skillet and return to medium heat. Add garlic, ginger and onions. Stir-fry until softened, 2-3 minutes.
- Add gai lan, bok choy, bell pepper and corn. Stir-fry until vegetables are tender-crisp, 3-4 minutes.
- Add tofu, oyster and soy sauce and gently stir-fry until heated through, 1-2 mins.
- Transfer to a serving plate and serve with steamed rice.