Stir-fry

Submitted by: Academy Canada Culinary Arts Program
Rate it!
   
[print]   [share recipe]   [share website]
Difficulty: Easy
Prep Time: Fifteen Minutes
Total Time: 30 Minutes or Less

1/2 lb firm tofu, sliced 2" x 1/4"
2 tbsp extra virgin olive oil
2/3 cup carrot, sliced thinly
1 cup onion, sliced thinly
1/2 cup bell pepper,
sliced thinly
1/3 cup celery, sliced thinly
1" ginger, peeled minced
1 tbsp fresh garlic, minced
Sauce
2 tbsp honey
1 1/2 tsp sambal
1 tbsp + 1 tsp cornstarch
1/4 cup soy sauce
1 cup vegetable stock
Salt pepper to taste
Over medium-high heat, sauté tofu in a small amount of the oil until it starts to crisp. Remove from heat and set aside. Add carrots and rest of the oil to the hot pan, and sauté until carrots just start to soften. Add onion and cook until it is translucent. Add bell pepper, celery, ginger and garlic, and sauté until they just start to soften. Return tofu to the pan and turn heat to high. Stir the sauce ingredients together and add sauce to the pan. Stir continuously until the sauce is thickened. Serve immediately with your favourite rice.
Yield: 2-4 servings

Comments:
Be the first to comment...