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Vegetable and Tofu Stir-Fry
From Dorothy McNett's Recipe Book at www.dorothymcnett.com.
1 pkg. medium-firm tofu, drained and cut into cubes
Marinate the tofu in the mixture of soy, vinegar, sugar, and pepper for at least 30 minutes. Prepare the vegetables by cutting into evenly sized pieces, either chunks or slices but be consistent. Drain the tofu chunks, reserving the liquids. Preheat a wok or stir-fry pan, adding peanut oil. When sizzling hot, add the onion and garlic. Stir-fry 30 seconds. Add the zucchini and tofu chunks, stir fry several minutes and then add the tomatoes. Cook and stir about 1 minute, adding the reserved marinade. Heat thoroughly Serve with rice.
Recipe created 1995-01-01.