Garden Tofu Stir-Fry for Two

This stir-fry is chunky with vegetables and strips of marinated tofu making it perfectly suited to chopsticks.

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Servings 2

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ingredients 9
Prep Time 25 min
Total Time 25 min

Ingredients

1: cup oil

2: oz. uncooked rice sticks (rice noodles)

6 1/2: oz. firm or extra-firm tofu, cut into 1/2-inch cubes (1 cup)

2: tablespoons purchased Thai ginger marinade

2: teaspoons oil

2: cups frozen broccoli florets, carrots and water chestnuts

1/4: red bell pepper, cut into bite-sized strips

2: green onions, sliced

2: tablespoons water

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Directions

1 Heat 1 cup oil in medium nonstick skillet or wok over medium-high heat to 400°F. Break rice stick bundle into pieces; fry in hot oil until puffed. Remove rice sticks from oil; drain on paper towels. Discard remaining oil.
2 Gently press tofu cubes between layers of paper towels to remove excess moisture. Place tofu in shallow bowl. Drizzle with marinade; stir gently to coat. Let stand at room temperature for at least 5 minutes to marinate.
3 Heat 2 teaspoons oil in same skillet over medium heat until hot. Add frozen vegetables; cook and stir 3 to 4 minutes or until thawed. Add bell pepper, onions, water and tofu with marinade; cook and gently stir 3 to 4 minutes or until vegetables are crisp-tender. Serve over cooked rice sticks.