STIR FRIED VEGGIES WITH TOFU // THAI STYLE//
3 tablespoons canola oil
1 14 ounce container firm or extra-firm tofu-drained, cubed and patted dry
1 tablespoon soysauce
1 teaspoon sugar
1 teaspoon toasted sesame oil
8 ounces mushrooms, sliced
1 cup of broccoli florets
2 cups edamame peas
2 cups edamame peas
1 yellow pepper cubed
3 cups cooked long-grain white rice
In a large skillet or wok, heat 1 tbsp. canola oil over medium-high. Add the tofu in a single layer. Cook without stirring, until browned on the bottom, about 4 minutes, then cook, stirring gently, until browned on all sides, about 6 minutes more. Transfer to a medium bowl and toss with the soy sauce, sugar and sesame oil; season.
In the same skillet, heat the remaining 2 tbsp. canola oil over medium-high. Add the mushrooms, toss to coat and season. Cook, without stirring, until browned, about 2 minutes, then cook, stirring, until any liquid evaporates, about 2 minutes more. Add the broccoli and cook, stirring, until crisp-tender, about 2 minutes. Stir in the peas,peppers and cook until heated through, about 2 minutes. Gently stir in the tofu; season. Serve with the rice.
3 cups cooked long-grain white rice
METHOD
In a large skillet or wok, heat 1 tbsp. canola oil over medium-high. Add the tofu in a single layer. Cook without stirring, until browned on the bottom, about 4 minutes, then cook, stirring gently, until browned on all sides, about 6 minutes more. Transfer to a medium bowl and toss with the soy sauce, sugar and sesame oil; season.
In the same skillet, heat the remaining 2 tbsp. canola oil over medium-high. Add the mushrooms, toss to coat and season. Cook, without stirring, until browned, about 2 minutes, then cook, stirring, until any liquid evaporates, about 2 minutes more. Add the broccoli and cook, stirring, until crisp-tender, about 2 minutes. Stir in the peas,peppers and cook until heated through, about 2 minutes. Gently stir in the tofu; season. Serve with the rice.
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