Sesame tofu stir-fry
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | ounces | Extra firm tofu |
| 2 | tablespoons | Sesame oil |
| ¼ | cup | Sesame seeds |
| 2 | tablespoons | Vegetable oil |
| 2 | Cloves garlic; finely chopped | |
| 1 | tablespoon | Fresh gingerroot; chopped |
| 2 | Carrots; sliced 1/4\" thick on the diagonal | |
| 2 | Red bell peppers; halved/seeded, sliced | |
| ¼ | pounds | Snow peas; trimmed |
| ¼ | cup | Teriyaki sauce |
Directions
Cut tofu into 1 inch cubes. In medium bowl, gently toss with sesame oil and sesame seeds. Heatvegetable oil in large nonstick skillet or wok over Medium-High heat. Add tofu and brown lightly. Remove and reserve. If there are a lot of sesame seeds in oil, strain and return to skillet. Add garlic and ginger; cook until fragrant, about 30 seconds to one minute. Add carrots and pepeprs; cook 2-3 minutes or until beginning to soften. Add snow peas and teriyaki sauce. Bring to a boil. Place vegetables on serving platter and top with tofu. Makes 4 servings. The Toronto Star, Septemeber 15, '99 Quck Cuisine by Bonnie Stern MC formatting by bobbi744@...
NOTES : Serve this with steamed rice or noodles.
Recipe by: The Toronto Star, Septemeber 15, '99 Posted to EAT-LF Digest by Roberta Banghart <bobbi744@...> on Sep 19, 1999, converted by MM_Buster v2.0l.