Derived from the soybean, tofu is rich in vegetable proteins and contains no cholesterol. Add rice on the side.
½ cup Plus 1 ½ tablespoons cornstarch, divided
1 ½ tablespoon soy sauce
1/3 cup vegetable oil
1 package (16 ounces) extra firm tofu
12 Ounces green beans
1 large red bell pepper
10 I Ounces mushrooms, sliced
3 cloves garlic, chopped
1 cup vegetable broth or can reduced sodium chicken broth
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In a cup. Combine 1 ½ tablespoons cornstarch with soy sauce, set the mixture outside. Drain tofu and cut it crosswise into four slices. Using a paper towel, Pat the slices to remove moisture. Cut each slice in half diagonally to form a triangle.
On a sheet of wax paper, placed the remaining cornstarch. Did the tofu triangles in the cornstarch to coat them thoroughly on all sides; set them aside. In a wok or large skillet heat oil over moderately high heat.
Add the tofu and cook, turning them carefully, until golden brown on all Side, 10 to 12 minutes. Meanwhile cut Green beans diagonally into 1 ½ .inch lengths. Core and seed Bell pepper and cut it into strips.
Include mushrooms and garlic to the wok; stir fry for two minutes. Add the green beans and broth; Bring the mixture to a boil. Reduce the heat to low, cover, and cook until the beans are crisp tender, about seven minutes.
Increase the heat to moderately high. Add the bell pepper and the soy sauce mixture to the vegetables; cook into the moisture is thickened and bubbly, about two minutes. Add the tofu and stir gently. Cook until heated through, about two more minutes.
Cuisine Writer
