Mongolian Tofu
From littlesponger 15 years ago
- 10 minutes to make
- Serves 4
This dish is quick and easy to cook. This dish is one of my kid's favorite dish.
Ingredients
- 1 package (12 oz) firm tofu, drained shopping list
- 4 tablespoons soy sauce shopping list
- 1 tablespoon dark sesame oil shopping list
- 1 large head bok choy shopping list
- 2 teaspoons cornstarch shopping list
- 1 tablespoon peanut oil or vegetable oil shopping list
- 1 large red or yellow bell pepper, into thin strips shopping list
- 1 tablespoon minced garlic shopping list
- 4 small green onions, cut diagnolly into 1/2-inch sliced shopping list
- 2 teaspoons sesame seeds, toasted shopping list
How to make it
- Press tofu lightly between paper towels; cut into 3/4 inch squares
- Place in shallow dish
- Combine 2 tablespoon soy sauce & 1 tablespoon sesame oil; drizzle over tofu. Let stand while preparing vegetables
- Cut stems from bok choy leaves; slice stems into 1/2 inch pieces, then cut leaves crosswise into 1/2 inch slices; set aside
- Blend remaining 2 tablespoons soy sauce into cornstach in small bowl until smooth, set aside
- Heat wok or large skillet over medium high heat. Add peanut oil; heat until hot. Add bok choy stems, bell pepper and garlic; stir fry 5 minutes. Add green onions and bok choy leaves; stir fry 2 more minutes
- Add seasoned tofu and stir in soy sauce mixture. Stir fry 30 seconds or until sauce boils and thicken
- Sprinkle with sesame seed
pat dry with paper towel
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cut into small pieces
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add soy sauce & sesame oil
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mix soy sauce with corn starch
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stir fry
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momo_55grandma
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" It was excellent "