Makes 6 servings
Tofu is an excellent source of protein and a good medium to showcase brightly colored, well-seasoned garden vegetables. Because of the variety of textures available from silky to extra firm, tofu is a delicious option.
Marinated Tofu
- 1 1/4 lb firm tofu, drained, cut into 1-inch cubes
- 1/3 cup soy sauce
- 4 teaspoons minced ginger
- 4 teaspoons minced garlic
- 3 tablespoons all-purpose flour
- 1 1/2 tablespoons peanut oil
Stir-Fried Vegetables
- 1 1/2 bunches scallions, thinly sliced
- 4 teaspoons minced ginger
- 3 tablespoons minced garlic
- 1/2 lb snow peas
- 2 lb broccoli florets
- 3 carrots, sliced on a bias
- 5 tablespoons soy sauce
- 1/2 teaspoon sesame oil
- 5 tablespoons sesame seeds, toasted
- To marinate the tofu, combine the tofu, soy sauce, ginger, and garlic in a zip-close plastic bag. Squeeze out the air and seal the bag; turn to coat the tofu. Refrigerate, turning the bag occasionally, about 20 minutes.
- Drain the tofu and discard the marinade. Dry the tofu with paper towels and dust with flour, shaking off the excess.
- Heat a nonstick wok or skillet over high heat until a drop of water skitters. Pour in the oil and swirl to coat the pan, then add the tofu, and stir-fry until lightly browned, about 2 minutes.
- Transfer the tofu to a plate.
- Add the scallion, ginger, and garlic to the pan and toss briefly. Add the mixed vegetables, in batches if necessary, and stir-fry until tender, about 4minutes.Return all the vegetables to the pan (if cooking in batches). Add the tofu, and soy sauce; toss to combine. Stir in the sesame oil. Sprinkle with the toasted sesame seeds.
