Pacific rim stir fry
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | tablespoons | Light soy sauce |
| 2 | teaspoons | Balsamic vinegar |
| 2 | teaspoons | Honey |
| 1 | tablespoon | Japanese Rice Wine |
| 2 | teaspoons | Peeled and grated fresh ginger |
| ½ | teaspoon | Toasted sesame oil |
| 1 | pack | Mori-Nu Tofu; (extra firm) cut into 1-inch cubes |
| 1 | Clove garlic; minced | |
| 1 | bunch | Scallions; sliced diagonally into 1-inch pieces |
| 1 | teaspoon | Toasted sesame oil |
| 6 | cups | Chopped vegetables; (broccoli, asparagus, green cabbage, red bell peppers, snow peas, bean sprouts, etc.) |
| Cooking spray | ||
Directions
Mori-Nu
Preheat oven to 400. In a small bowl, blend soy sauce, vinegar, honey, rice wine, ginger and garlic until smooth. Coat a cookie sheet with cooking spray. Pat tofu with paper towels. Place tofu cubes on the sheet in a single layer. Pour ½ of the soy mixture over tofu. Bake for 30 minutes.
Saute scallions and sesame oil in a wok or skillet for 1 minute; add vegetables and remaining soy sauce mixture. Stir fry for an additional 5 minutes or until vegetables are done. Add cooked tofu and toss lightly.
Serve with steamed rice or with pasta.
Makes 4-6 servings
Posted to recipelu-digest Volume 01 Number 568 by Abtaxel <Abtaxel@...> on Jan 20, 1998