Crispy Tofu with Veggies & Thai Style Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 Cups Cooked Brown Rice1 Block Firm, or Extra Firm Tofu1 Cup Chicken or Vegetable Broth (low sodium)1/4 Cup Cornstarch1/2 Cup Broccoli - bite sized pieces1/2 Cup Cauliflower - bite sized pieces1/4 Cup Onion (green or sweet, thinly sliced)2 tbsp Safflower Oil1 tbsp Sesame Oil2 tbsp Fish Sauce or Soy or Ponzu1 tbsp Seasoned Rice Vinegar2 tbsp lemongrass finely chopped3 - 5 cloves garlic (finely chopped)2-3 tspns. fresh grated ginger root
1. Drain the tofu for several hours. Dice into bite sized cubes. Pat dry and lightly dust each side with cornstarch.
2. Heat Safflower oil in wok or large frying pan to smoking hot. Toss tofu in oil until golden brown. Remove from pan.
3. Dial heat back a little, add sesame oil. Add chopped vegetables and saute until crisp, but not crunchy. Add rice vinegar to deglaze, Remove veggies from pan leaving oil.
4. Dial heat back to medium low, saute garlic in oil and add 1/2 cup chicken broth.
5. Dissolve 2 tbsp. cornstarch in broth and add to pan, stirring constantly. Add fish or soy sauce, and lemongrass continue to stir until thickened.
6. Add tofu & veggies back in and toss, grate fresh ginger over this. Toss until all ingredients are coated.
7. Serve over brown rice.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user YIDEAZ.
2. Heat Safflower oil in wok or large frying pan to smoking hot. Toss tofu in oil until golden brown. Remove from pan.
3. Dial heat back a little, add sesame oil. Add chopped vegetables and saute until crisp, but not crunchy. Add rice vinegar to deglaze, Remove veggies from pan leaving oil.
4. Dial heat back to medium low, saute garlic in oil and add 1/2 cup chicken broth.
5. Dissolve 2 tbsp. cornstarch in broth and add to pan, stirring constantly. Add fish or soy sauce, and lemongrass continue to stir until thickened.
6. Add tofu & veggies back in and toss, grate fresh ginger over this. Toss until all ingredients are coated.
7. Serve over brown rice.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user YIDEAZ.
Nutritional Info Amount Per Serving
- Calories: 271.2
- Total Fat: 12.1 g
- Cholesterol: 1.2 mg
- Sodium: 1,006.6 mg
- Total Carbs: 35.7 g
- Dietary Fiber: 2.9 g
- Protein: 5.6 g
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