Tuesday, August 7, 2012

Tofu and Bean Sprout Ginger Stir-fry


1/4 cup low sodium soy sauce
Squeeze of lemon juice
1 tbsp fresh ginger, grated or minced
1/4 cup ginger dressing
1 block firm or extra-firm tofu, well pressed and cut into 1 inch cubes
Non stick spray
1 teaspoon pepper flakes
1 bunch broccoli, chopped (Frozen or fresh)
1 cup bean sprouts
1/2 cup snow peas
1 onion, chopped
1 bell pepper, any color, sliced
3 green onions (scallions), sliced

1.       In a large shallow bowl, whisk together the soy sauce, lemon juice and ginger.
2.       Marinade the tofu cubes in this sauce for at least 30 minutes to one hour.
3.       Spray Wok or large skillet with nonstick cooking spray.
4.       On Med to high heat, cook tofu to a slight crisp stirring quickly and frequently, then remove from pan
5.       Add broccoli, onion and bell pepper, to the pan, stirring frequently.
6.       Add bean sprouts, ginger dressing and pepper flakes
7.       Add the snow peas, green onions and extra marinade from the tofu.
8.       Add in cooked tofu and allow to cook for just a few more minutes.
9.       Make sure the vegetables are tender but not soft.
10.   Remove from heat and serve with slices of avocado (avocado optional)

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