This vegetarian stir fry is hearty, healthy and delicious. With an array of colorful vegetables as well as tofu, it is wonderfully balanced meal.
Recipe courtesy of Rori Trovato; photography by Luca Trovato
|1 16 ounce package firm tofu, cut into 1 1/2-inch blocks||3 tablespoons olive oil|
|1/2 cup soy sauce||1 red, yellow and orange bell peppers (three total) cored, seeded and sliced into 1/2-inch strips|
|1 tablespoon minced ginger||1/2 pound asparagus, cut into 3-inch pieces|
|2 tablespoons minced garlic||1/2 pound green beans, trimmed|
|1 tablespoon fresh lime juice||1/2 pound mushrooms, cut into 1/4-inch slices|
|1 teaspoon sesame oil||3 1/2 cups cooked rice|
In a wok or large frying pan, heat the oil over high heat. Add the tofu, reserving the liquid. Brown on all sides. Remove from the pan onto a plate.
Add the peppers and carrots to the pan and continue to stir fry, for about five minutes. Add the asparagus, beans and mushrooms and saute for an additional five minutes.
In a small bowl, combine the cornstarch with ..." cup water and the reserved dressing. Mix well until the cornstarch has dissolved and isn't lumpy. Add an additional ..." cup water to this mixture. Pour into the stir fry and bring to a boil. Allow to boil for 1 minute. Return the browned tofu and mix gently. Remove from heat and add some additional soy sauce to adjust the flavoring. Serve over rice immediately.
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