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Stir-Fried Chili-Garlic Tofu With Veges




Source of Recipe


SHAPE Magazine


List of Ingredients




1 (16-ounce) package firm tofu
2 tablespoons toasted sesame oil, divided
6 scallions, trimmed and thinly sliced
6 cloves garlic, minced
2 fresh chili peppers, stemmed, seeded and chopped
3 tablespoons soy sauce, divided
4 cups sliced bok choy
1 (15-ounce) can baby corn, drained
1 sweet red pepper, cored, seeded and sliced


Recipe



Put tofu between two cutting boards; tip boards over sink edge and drain liquid for 30 minutes. Cut into small cubes.

In a wok over high heat, sizzle tofu in 1 1/2 tablespoons hot oil for 5 minutes. Add next three ingredients; stir-fry 2 minutes. Stir in 1 tablespoon soy sauce. Remove from wok. Keep warm.

Heat remaining oil in wok. Stir-fry remaining vegetables until crisp-tender. Stir in remaining soy sauce. Serve vegetables topped with tofu mixture. Pass extra soy sauce.