Sweet Chili Tofu Stir-Fry |
Dieticians of Canada
Simply Great Food (2007)
ChaptersIndigo.ca
Amazon.ca
250 Quick, Easy and Delicious Recipes!
Ingredients
- Vegetable cooking spray
- 5 oz (150 g) firm tofu, cut into thin strips
- ¾ cup (175 mL) sliced Spanish onion
- 1 cup (250 mL) broccoli florets
- 1 cup (250 mL) baby carrots, cut into bite-size pieces
- ¾ cup (175 mL) sugar snap peas, trimmed
- ½ cup (125 mL) julienned red bell pepper
- ½ cup (125 mL) vegetable broth or water
- ¼ cup (50 mL) sweet chili sauce
- 1 tsp (5 mL) grated orange zest
- 1 tbsp (15 mL) chopped fresh cilantro (optional)
Directions
- Heat a wok or large skillet over medium-high heat. Spray with vegetable cooking spray. Brown tofu on both sides, then remove from pan and set aside.
- Add onion to wok and sauté for 1 minute. Add broccoli, carrots, peas and red pepper; stir-fry until tender crisp, about 5 minutes. Return tofu to wok and stir in broth, chili sauce and orange zest. Heat until bubbling.
- Transfer stir-fry to serving platter and sprinkle with cilantro, if using.
Recipe reprinted with permission of Dietitians of Canada from Simply Great Food, published by Robert Rose Inc, 2007 www.dietitians.ca/eatwell
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