Potato, Veggie, and Tofu Stir-Fry

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This is the 3rd recipe I've sent 2X-

 

 

* Exported from MasterCook *

 

Potato, Veggie, and Tofu Stir-Fry

 

Recipe By :K. Lee Evans & Chris Rankin - Giant Book of TOFU Cooking

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 ounces firm tofu -- cut into 1/2-inch strips

1 large carrot -- cut into matchstick julienne

3 small new red potatoes -- halved, cut into 1/4-inch slices

1 tablespoon cornstarch

3 tablespoons soy sauce

2 tablespoons vegetable stock

3 tablespoons corn oil

1 red bell pepper -- seeded and cut into 1/2-inch squares

1 yellow bell pepper -- seeded and cut into 1/2-inch

squares

1 zucchini -- cut into 1/4-inch diagonal slices

1 large garlic clove -- minced

2 scallions -- minced

2 teaspoons ginger root -- minced

 

In a steamer insert, steam the julienned carrot for 2 minutes. Add the potatoes

to the steamer, and steam for another 2 minutes.

 

Drain the steamed vegetables and rinse with cold water.

 

In a bowl, combine the cornstarch with the soy sauce and stock, and set aside.

 

In a wok or large frying pan, heat 2 tablespoons of the oil over high heat. Add

the carrot and potatoes. Reduce heat to medium-high, add the peppers and

zucchini, and stir-fry for 1 minute, or until the vegetables begin to soften.

 

Transfer the vegetables to a plate with a slotted spoon.

 

Return the wok or frying pan to medium-high heat, and add the remaining oil.

Add the tofu, garlic, scallions, and ginger, and stir-fry for 30 seconds, or

until the tofu browns.

 

Stir the cornstarch mixture into the wok or frying pan.

 

Return the vegetables to the wok, and bring to a simmer, stirring constantly,

for 30 seconds. Serve immediately.

 

Description:

" In this hearty yet light stir-fry, the potatoes add a welcome

surprise for your palate. "

 

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Per Serving (excluding unknown items): 189 Calories; 13g Fat (59.1% calories

from fat); 7g Protein; 13g Carbohydrate; 3g Dietary Fiber; trace Cholesterol;

837mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 2 1/2

Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0