Tofu with Vegetables

  1. 1 tbsp cornstarch
  2. 3/4 cup vegetable broth
  3. 3 tbsp white wine vinegar
  4. 3 tbsp sugar
  5. 1 tbsp ketchup
  6. 2 tbsp soy sauce
  7. 1/2 tsp ground ginger
  8. 1/4 tsp cayenne pepper
  9. 2 tbsp vegetable oil
  10. 2 cloves garlic, minced
  11. 1 onion, diced
  12. 2 carrots, sliced
  13. 1 green bell pepper, diced
  14. 1/2 cup sliced mushrooms
  15. 1 14 oz package of firm or extra firm tofu, drained and cut into 1 inch cubes

In a large bowl, mix together the cornstarch and vegetable broth, then add the vinegar, sugar, ketchup, soy sauce, ginger and cayenne pepper until well mixed. Set aside.

In a large skillet or wok, stir-fry the garlic, onion, and carrots in vegetable oil about 5 minutes, until carrots begin to soften. Add the pepper and mushrooms and stir-fry for another 2-3 minutes.

Add the vegetable broth mix to the veggies and cook until mixture thickens, about 5-7 minutes. Add tofu and allow to cook at least 5 more minutes. Serve over rice and enjoy!

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