Pacific rim stir fry

Yield: 1 Servings

Measure 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 \N 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.)
\N \N Cooking spray


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

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