STIR-FRIED TOFU WITH VEGETABLES

Stir-Fried Tofu With Vegetables image

Provided by DrGaellon

Time 15m

Yield 4 serving(s)

Number Of Ingredients 15

1 small carrot, peeled
1 medium zucchini
1/2 medium red pepper
2 tablespoons peanut oil
6 1/2 ounces five-spice baked tofu, finely sliced
1 medium red onion, finely sliced
1 tablespoon julienned gingerroot
1/4 cup chinese shaoxing wine or 1/4 cup dry sherry
2 teaspoons white sugar
2 teaspoons light soy sauce
2 teaspoons malt vinegar
1 teaspoon oyster sauce
1/2 teaspoon sesame oil
1 cup julienned scallion
2 tablespoons roasted sesame seeds

Steps:

Cut carrot and zucchini in half lengthwise, then finely slice on the bias. Remove seeds and membranes from pepper and cut into fine julienne.
Heat oil in a hot wok until surface seems to shimmer slightly. Add carrot, tofu, onion and ginger and stir-fry for 1 minute. Add wine or sherry, zucchini, pepper and sugar and stir-fry for 1 minute. Pour in soy sauce, vinegar, oyster sauce and sesame oil and stir-fry for a further minute or until vegetables are just tender. Toss in scallion and sesame seeds, stir-fry for 10 seconds, then remove from heat.
Transfer to a large bowl and serve immediately.

Nutrition Facts : Calories 159.9, Fat 11, SaturatedFat 1.8, Sodium 416.4, Carbohydrate 13.8, Fiber 3.3, Sugar 6, Protein 3.2