TOFU VEGETABLE STIR FRY

Tofu Vegetable Stir Fry image

The dipping sauce for our Sake Shrimp Skewers doubles as a sauce in this light and fragrant tofu and vegetable stir fry. Reserve the sesame seeds and cilantro for garnish if desired. Serve as an entrée or side dish.

Provided by Holland House

Categories Trusted Brands: Recipes and Tips Holland House®

Time 15m

Yield 4

Number Of Ingredients 13

Ingredients

6 tablespoons Holland House® Sake Cooking Wine
¼ cup orange juice
1 tablespoon light soy sauce
2 teaspoons toasted sesame oil
1 teaspoon grated or minced fresh ginger
1 teaspoon cornstarch
1 tablespoon chopped cilantro
1 tablespoon toasted sesame seeds
1 (14 ounce) package firm tofu, drained
1 tablespoon cooking oil
1 ½ cups fresh or frozen sugar snap peas
3 medium carrots, thinly sliced
¾ cup thinly sliced onion

Steps:

Stir together sauce ingredients. Set aside while preparing stir fry.
Pat tofu dry with a towel to remove excess water. Cut into 1/2-inch cubes.
Heat a large skillet or wok over medium-high heat. Add oil and tofu; stir frequently until tofu is lightly browned, about 5 minutes. Add snow peas, carrots and onion. Stir-fry about 5 minutes until vegetables are cooked, but still crisp. Stir in prepared sauce and cook 1-2 minutes until sauce is slightly thickened. Serve immediately.

Nutrition Facts : Calories 229.7 calories, Carbohydrate 18.8 g, Fat 11.8 g, Fiber 4.1 g, Protein 11.1 g, SaturatedFat 1.7 g, Sodium 408.5 mg, Sugar 5.3 g