Tofu and Vegetable Stir-Fry with Noodles
package extra-firm tofu
2 tbsp. Reduced-sodium teriyaki sauce
1 tbsp. salad oil
large red pepper
head head bok choy
1 tbsp. cornstarch
1 tsp. chicken-flavor instant bouillon
package Japanese curly noodles
2 tbsp. grated and peeled gingerroot
can Chinese straw mushrooms
2 tsp. oriental sesame oil
- Drain and blot tofu dry with paper towels. Cut tofu into 1/4-inch-thick slices, then 1-inch squares. In bowl, toss tofu with 2 tablespoons teriyaki sauce.
- In nonstick 5-quart Dutch oven over high heat, in 1 tablespoon hot salad oil, cook tofu mixture until tofu is golden brown. Remove tofu to plate.
- While tofu is cooking, cut red pepper into 1/4-inch strips. Cut each radish in half if large. Slice bok choy crosswise into 1-inch-wide slices. Cut green onions into 1/2-inch pieces.
- In 2-cup measuring cup, into 1 1/4 cups water, stir cornstarch, bouillon, and 2 tablespoons teriyaki sauce until blended.
- In saucepot, prepare noodles as label directs.
- In same Dutch oven over high heat, in 1 tablespoon hot salad oil, cook red-pepper strips, radishes, bok choy, green onions, and grated ginger about 5 minutes, stirring quickly and frequently, until vegetables are tender-crisp. Stir in cornstarch mixture; heat to boiling. Boil 1 minute. Add tofu, mushrooms, and Oriental sesame oil; heat through, stirring gently.
- Drain noodles; return to saucepot. Stir in 1 tablespoon teriyaki sauce. Spoon noodles onto 4 dinner plates. Serve vegetable mixture over noodles.
Video: Veggie Noodle Stir-Fry | Danny McCubbin
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Date: 10.12.2018, 02:12 / Views: 73292