Tofu Stir-Fry With Chinese Vegetables |
|
 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 24 |
|
Rich in energy-boosting glutamine, B5, manganese, magnesium and calcium, this is a fast and simple weeknight dinner when you’re tired. Serve over your favourite complex starch – brown rice vermicelli (you only have to soak it in hot tap water for 10-12 minutes!), whole wheat spaghetti, brown Basmati rice or even quinoa. Ingredients:
1/2 tablespoon canola oil |
1 garlic clove, minced |
1 tablespoon fresh gingerroot, grated |
4 cups bok choy, coarsely chopped |
1 cup shiitake mushroom caps, sliced |
350 g extra firm tofu, drained, dried off and cut into 1/2-inch cubes |
1 teaspoon toasted sesame oil |
284 g bean sprouts (about 2 1/2 cups or 1 bag) |
2 tablespoons soy sauce |
2 tablespoons hoisin sauce |
1/4 cup minced green onion (about 4) |
1/4 teaspoon black pepper |
Directions:
1. Heat oil in a deep sauté pan over medium-high temperature.
2. Add garlic, ginger, bok choy and mushrooms; stir-fry over medium-high heat until bok choy is wilted, about 3 minutes.
3. Add the tofu cubes and sesame oil; cook, browning tofu on all sides, then add the bean sprouts and cook 1 minute, stirring often.
4. Stir in soy sauce, hoisin sauce, scallions and pepper and heat through.
|
|