Tofu–Vegetable Stir Fry
Tofu–Vegetable Stir Fry
Ingredients
- 1 cup (250 ml) vegetable broth
- 3 tablespoons (45 ml) soy sauce
- 2 tablespoons (30 ml) oyster sauce
- 1 tablespoon (15 ml) cornstarch
- 1 lb (454 g) firm tofu, diced
- 2 tablespoons (30 ml) peanut oil
- 1 small head broccoli, cut into small florets
- 2 carrots, sliced on the bias
- 1/4 lb (115 g) shiitake mushrooms, stems discarded, sliced
- 1/4 cup (60 ml) roasted unsalted cashews
- 1 tablespoon (15 ml) toasted sesame oil
- Salt and pepper
Instructions
- In a bowl, combine the broth, soy sauce, oyster sauce and cornstarch. Set aside.
- In a wok over high heat, stir-fry the tofu in the peanut oil until golden-brown. Season with salt and pepper. Add the vegetables, cashews and sesame oil. Stir-fry for about 5 minutes.
- Add the broth mixture. Bring to a boil and simmer gently until the vegetables are crisp-tender. Adjust the seasoning.
- Serve on brown rice or rice noodles.
Tofu–Vegetable Stir Fry