Tofu-Pepper Stir Fry
1 14-ounce package of extra-firm tofu
1 tablespoon of soy sauce
1 teaspoon of garlic powder
2 tablespoons of all-purpose flour
2 tablespoons of sesame oil
1 small red bell pepper, seeded, cored and thinly sliced
1 small green bell pepper, seeded, cored and thinly sliced
6 green onions, cut into 1/4-inch pieces
1 8-ounce package of lo mein noodles
6 tablespoons of miso paste
2 cloves garlic, minced
1 1-inch piece ginger, minced
1 teaspoon of orange zest
1/4 cup of orange juice
1 15-ounce can of baby corn,rinsed and drained
1 8-ounce can of water chestnuts, rinsed and drained
  • Put the tofu in a colander. Set a heavy pot on top of the tofu for 10 to 15 minutes to press out the moisture. Cut the block of tofu and in half and sprinkle the soy sauce, garlic powder and, then, the flour over halves. Heat 1 tablespoon of oil in  big skillet over medium-high heat. Cook the tofu until it's golden...for 2 to 3 minutes per side.
  • Slice the tofu into chunky slices and set aside.
  • In the same skillet, cook the peppers and the onions, covered, until they soften...for 7 to 8 minutes.
  • Cook the noodles as directed on the package.
  • Whisk the miso paste, the garlic, the ginger, the zest, the juice and the remaining tablespoon of the oil in a bowl.
  • Add the pepper mixture, the noodles, the corn and the water chestnuts; toss.
  • Top withth the tofu. 

Vegan.

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