Sweet & Sour Tofu Veggie Stir-Fry

One package extra-firm tofu
Toasted sesame oil
red cabbage
water chestnuts

Rinse tofu, wrap in paper towels, and set a cast-iron pan on top to drain excess moisture. Cook jasmine rice (1 1/4 cups dry rice with 1 3/4 cups water was the perfect amount for four servings). Cut tofu in small squares and rub with cornmeal and salt. Set aside. Cut up veggies and saute in sesame oil. Slice cabbage in thin strips, saute with garlic and salt. Put cooked veggies in a bowl and mix together. Put sesame oil in the wok and add half the tofu to the pan, cooking the tofu until browned and crisp (about 8 minutes). Repeat with the rest of the tofu. We added a mixture of soy sauce, Island Soyaki sauce, and Sweet Chili sauce from Trader Joes. Top with green onions.
This is one of our new favorites! The colors of the veggies are so pretty (especially the purple cabbage) and the water chestnuts add such a good texture.


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