Garden Tofu Stir-Fry for Two

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  • 25 min prep time
  • 25 min total time
  • 9 ingredients
  • 2 servings

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

Directions

  1. 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. 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. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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