Stir-Fried Chili-Garlic Tofu with Vegetables
Nutrition Score per serving
|1||16-ounce package firm tofu|
|2||T||toasted sesame oil, divided|
|6||scallions, trimmed and thinly-sliced|
|2||fresh chili peppers, stemmed, seeded and chopped|
|3||T||soy sauce, divided|
|4||c||bok choy, sliced|
|1||(15-ounce) can baby corn, drained|
|1||sweet red pepper, cored, seeded and sliced|
Put the tofu between two cutting boards; tip boards over the sink edge and drain liquid for 30 minutes. Cut into small cubes.
In a wok over high heat, sizzle the tofu in 1 1/2 tablespoons of hot oil for 5 minutes. Add the next three ingredients; stir-fry for 2 minutes. Stir in 1 tablespoon of soy sauce. Remove from the wok. Keep warm.
Heat remaining oil in the wok. Stir-fry remaining vegetables until crisp-tender. Stir in the remaining soy sauce. Serve the vegetables topped with tofu mixture. Pass extra soy sauce.