SERVES 4
1 package (14-oz.) firm tofu
2 tsp. ground ginger
1/4 cup gluten-free soy sauce
1 TBS rice vinegar
1 TBS brown sugar
2 tsp cornstarch
1 1/4 cup water, divided
2 TBS peanut oil
1 bell pepper, sliced
1/2 cup fresh green beans
1/2 cup fresh mushrooms
1 carrot, sliced
2 cups cooked rice
Directions:
- Press tofu by placing it between two towels on a baking sheet and put a few plates on top. Drain for 15 minutes
- Meanwhile, in a small bowl whish ginger, soy sauce, vinegar, sugar, cornstarch and 1 cup of water; set aside.
- Heat oil in a large skillet or wok over medium heat, then add vegetables. Stir-fry until vegetables are slighlty tender.
- Slice tofu into 6 squares and add to skillet. Cook until golden brown, about 3-4 minutes.
- Whisk the sauce again.
- Gradually add it to the skillet, stirring constantly, adding more water if needed.
- Thoroughly mix the ingredients until covered with sauce.
- Serve warm over rice.
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