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Slivered Vegetable and Tofu Stir-Fry




Source of Recipe


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Slivered Vegetable and Tofu Stir-Fry

Myrecipes.com
Adapted from Sunset - June 2014 - Martin Yan,
Not yet rated.
Serves 4
Total time: 45 Minutes

"One of the most important things for a stir-fry is to have everything cut uniformly, so it cooks evenly," says Chef Martin Yan. Once you've done that, this fresh, lightly crunchy dish cooks in about 5 minutes. It's great with noodles or rice.

Ingredients:
2 tablespoons vegetable oil
1 teaspoon mashed or minced fresh ginger
1 teaspoon mashed or minced garlic
1/2 cup julienned jicama
1 small carrot, thinly sliced on a diagonal and julienned
1/4 red onion, thinly sliced lengthwise and separated into slivers to make 1/2 cup
4 asparagus spears, sliced on a long diagonal 1/4 in. thick
1 1/2 cups (about 6 oz.) julienned baked tofu*, such as teriyaki flavor
5 medium mushrooms, thinly sliced
1/2 red bell pepper, parallel cut and julienned
2 tablespoons prepared oyster sauce; or use hoisin for a vegetarian dish
1 tablespoon reduced-sodium soy sauce
1 teaspoon toasted sesame oil
Sriracha chili sauce (optional)

Preparation:
1. Heat a wok or large frying pan over high heat until hot. Add vegetable oil, swirling to coat sides. Add ginger and garlic; cook, stirring until fragrant, 10 to 15 seconds. "I put in the things that take longest to cook first: jicama, carrot, onion, and asparagus," says Yan. Add them and the tofu with about 2 tbsp. water; stir-fry until asparagus turns bright green, 1 to 2 minutes.

2. Add mushrooms and bell pepper with 1 more tbsp. water; stir-fry until vegetables are tender-crisp, about 1 minute.

3. Quickly combine oyster and soy sauces with sesame oil and add to wok. "Always put sesame oil in toward the end," Yan says. If it goes in too early, "it loses its aroma." Add a little Sriracha if you like.

*Find baked tofu (sometimes called pressed tofu) at well-stocked grocery stores.

One serving equals: Calories 196 (Calories from fat 57 %); Protein 11 g; Fat 13 g (Satfat 1.7 g); Carbohydrate 9.8 g; Fiber 2.8 g; Sodium 570 mg; Cholesterol 0.0 mg