Stir-Fried Tofu and Vegetables
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1/3 cup light soy sauce
1 tablespoon orange juice
1 tablespoon dry sherry
2 teaspoons cornstarch
2 teaspoons sugar
2 teaspoons sesame oil
1 (16oz) package firm or extra-firm tofu, cubed
2 large carrots, cut diagonally
1/3 pound snow peas, trimmed
1/3 pound shiitake mushrooms, sliced
1 garlic clove, chopped
1 teaspoon grated ginger-root
1 green onion, sliced

  1. in a small bowl, mix together soy saue, orange juice, dry sherry, cornstarch and sugar. set aside.
  2. in a large nonstick skillet, heat oil over medium-high heat. add tofu; stir-fry 2 minutes or until lightly browned.
  3. add carrots, snow peas, mushrooms, garlic and gingerroot; stir-fry 3-5 minutes or until vegetables are crisp-tender.
  4. stir in soy mixture and heat to boiling; cook 1 minute. garnish with onion.

yields 4 servings
source: parents (nov. 2000)

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