Stir-Fry Vegetables with Tofu

Makes 6 servings




1/4 cup low-sodium soy sauce
3 tablespoons dry sherry or rice wine
1 tablespoon cornstarch
1 package extra-firm tofu, well drained and cut into 1/2- inch cubes
3 tablespoons olive oil
1 teaspoon freshly grated ginger
1 cup chopped white onion (from 1 medium onion)
2 cups stemmed seeded de-veined and thinly sliced red bell pepper (from 1 medium pepper)
1 pound frozen green beans, run under hot water to thaw
1 cup low-sodium vegetable broth
3/4 cup cashews, toasted (about 3 ounces)
1 teaspoon orange zest




In a large bowl, whisk together the soy sauce, sherry, and cornstarch.  Add the tofu and mix gently to coat well.  Heat 2 tablespoons of the olive oil in a wok or large, heavy skillet over medium-high heat.  When the oil is hot, add the ginger.  Using a slotted spoon, remove the tofu from the marinade; set the marinade aside.  Add the tofu to the pan with the ginger, raise the heat to high, and cook, stir-frying, until it is heated through, about 3 minutes.  Transfer the tofu to a plate and set it aside.  Reduce the heat to medium and add 1 tablespoon of the olive oil.  Add the onion to the pan and cook, stirring until the onion is soft and transparent, 5 to 6 minutes.  Add the red bell pepper and cook, continuing to stir, until soft, 5 to 6 minutes more.  Return the tofu to the pan and then add the green beans, reserved marinade, and broth.  Stir the mixture constantly until it boils and thickens, 3 to 4 minutes more.  Remove the pan from the heat and add the cashews and the zest.  Transfer to a serving dish and serve hot.

To preserve ginger you’re not using right away, wrap it securely in plastic wrap and freeze it. It will then be instantly available for future use; ginger grates more easily when it is frozen, too.    » more
Recipe by Jennifer Bushman, Kitchen Coach™ founder of Nothing to It! Culinary Center in Reno, NV, and author of “Weeknight Cooking: Inspiration, Know-how, and Simple Recipes for Busy Cooks” by Wiley Publishing, Inc.    » more
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