Five-spice tofu and vegetable stir-fry - bon appetit
2 servings;
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Firm tofu (bean curd), cut into 3/4-inch pieces (about half of 14-oz package) |
| 3 | tablespoons | Vegetable oil |
| 8 | ounces | Mixed broccoli & cauliflower florets (about 3 C) |
| 4 | ounces | Thinly sliced carrots (about 1 C) |
| 3 | ounces | Snow peas, strings removed (about 1 C packed) |
| 3 | larges | Garlic cloves, chopped |
| ⅓ | cup | Canned vegetable broth or water |
| 1 | teaspoon | Five-spice powder |
| 3 | tablespoons | Soy sauce |
Directions
Arrange tofu on double-thick layer of paper towels and drain well.
Heat 2 T oil in heavy large skillet over high heat. Add tofu in single layer and fry 3 minutes until brown on bottom. Turn over tofu and fry 3 minutes. Transfer tofu to plate.
Heat 1 T oil in same skillet over high heat. Add broccoli, cauli- flower and carrots; stir-fry 1 minute. Add snow peas and garlic; stir-fry 30 seconds. Add broth and five-spice powder. Cover skillet; cook until vegetables are crisp-tender, about 2 minutes. Add soy sauce and tofu; toss until heated through.
Bon Appetit/January/1994 Scanned & edited by Di Pahl & <gg>
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