Thai tofu saut
0
- Prep Time10 min
- Total Time10 min
- Makes2 servings
Ingredients
350-g pkg extra-firm tofu, drained
1 tbsp vegetable oil
1/2 cup orange juice
2 tbsp soy sauce
2 to 3 tsp hot chili-garlic sauce
1 tsp cornstarch
1/2 tsp salt
125-g pkg sliced, fresh button mushrooms, about 2 cups
1/3 cup coarsely chopped fresh basil, cilantro or parsley
Instructions
Slice tofu into thin french fry-shaped sticks, about 2 1/2 x 1/4 inches (6x0.5 cm). Slice zucchini into same size shapes. Heat 2 teaspoons (10 mL) oil in a large, non-stick frying pan set over medium-high heat. Add tofu and gently stir-fry until all sides are pale golden, from 4 to 6 minutes. Don't worry if tofu sticks break. Remove to a plate and cover with foil to keep warm.
Meanwhile, in a small bowl, whisk orange juice with soy, 2 teaspoons (10 mL) chili-garlic sauce, cornstarch and salt. Add remaining teaspoon (5 mL) oil to pan, then add zucchini and mushrooms. Stir often until mushrooms are brown around edges, 4 to 5 minutes. Return tofu to pan. Stir orange juice mixture, then pour into pan. Stir almost constantly until sauce thickens, 2 to 3 minutes. Stir in basil. Taste, then add another teaspoon (5 mL) chili-garlic sauce, if needed. Serve over steamed rice or couscous.
Nutrition (per serving)
Calories 304, Protein 21.5g, Carbohydrates 20.3g, Fat 18g, Fibre 4.2g, Sodium 1650mg.
If you're trying to include tofu in your menus for its health benefits but find it tastes bland, here's your solution: our Asian-inspired zucchini sauce.
