Turbo Tofu Stir-Fry

By pattie_d

Ingredients

• One 12-oz. package block-style extra-firm tofu (like the kind by House Foods), drained
• 2 tbsp. reduced-sodium/lite soy sauce
• 2 tbsp. oyster sauce
• 2 tsp. cornstarch
• 1 tsp. sesame oil
• Dash ground ginger
• Dash red pepper flakes
• 1/8 tsp. salt
• 4 cups frozen Asian-style stir-fry vegetables
• 3 cups frozen broccoli florets
• 1/2 tsp. chopped garlic

Details

Servings 4
Adapted from mail.aol.com

Preparation

Step 1

Lay tofu block on a dry surface with the shorter sides on the left and right. Vertically cut into 1/2-inch-wide pieces. Horizontally cut each piece into four smaller pieces.

In a medium bowl, combine soy sauce, oyster sauce, cornstarch, sesame oil, ginger, and red pepper flakes. Whisk until cornstarch has dissolved.

Bring a skillet sprayed with nonstick spray to high heat. Add tofu and sprinkle with salt. Cook until golden brown, about 6 minutes, gently flipping to evenly brown.

Transfer tofu to a bowl and cover to keep warm.

To the skillet, add stir-fry veggies, broccoli, and garlic. Cover and cook until hot, about 5 minutes.

Give the sauce mixture a stir and add to the skillet, along with the tofu. Cook and stir until sauce has thickened slightly and tofu is hot, about 3 minutes. Dig in!

MAKES 4 SERVINGS
HG FYI: Tofu also comes in 14-oz. to 16-oz. packages. If you can't find a 12-oz. package, go for one of these larger packages and just use 12 oz. (about 3/4ths of it).