Tofu Stir Fry
From windy1950 14 years ago
- 25 minutes to make
- Serves 4
When preparing a stir-fried dish using rice, always begin with cold cooked rice. The grains separate better if cold and it’s a great way to use leftover rice. Also, as stir-frying happens quickly in a very hot pan, it is extremely important to have all ingredients ready to go, i. Read more e. meat and/or fresh vegetables uniformly chopped and all canned or packaged items opened and prepared as directed. See less
Ingredients
- 1 cup uncooked extra long grain white rice shopping list
- 1/4 cup canola oil shopping list
- 1/4 head cabbage, shredded shopping list
- 1 cup thinly sliced carrot shopping list
- 1 medium onion, chopped shopping list
- 1 (8oz) can mushrooms, drained and chopped shopping list
- 1/2 tsp ground ginger shopping list
- 1 (16oz) can baby corn, drained shopping list
- 1 (8oz) pkg extra firm tofu, drained and cubed shopping list
- garlic powder, to taste shopping list
- salt, to taste shopping list
- black pepper, to taste shopping list
- soy sauce, to taste shopping list
How to make it
- Prepare rice per package directions. Set aside and chill until ready to use.
- Heat canola oil in a large heavy skillet or wok until very hot but not smoking.
- Start adding ingredients, one at a time, in the order given. Stir fry for a minute or two after each addition, using a spatula to stir and to keep food from sticking.
- Add rice last of all. Lower heat and cover pan; heat through and serve.
People Who Like This Dish 2
- cooking202 Cumming, GA
- aluminum_chef Montreal, CA
- windy1950 Flint, MI
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The Rating
Reviewed by 1 people-
simple, versatile and yummy! Thanks for sharing :)
aluminum_chef
in Montreal loved it
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" It was excellent "