| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
Toronto |
Bobbie not , Carrots, Main dishes |
4 |
servings |
INGREDIENTS
| 12 |
oz |
Extra firm tofu |
| 2 |
tb |
Sesame oil |
| 1/4 |
c |
Sesame seeds |
| 2 |
tb |
Vegetable oil |
| 2 |
|
Cloves garlic; finely chopped |
| 1 |
tb |
Fresh gingerroot; chopped |
| 2 |
|
Carrots; sliced 1/4" thick on the diagonal |
| 2 |
|
Red bell peppers; halved/seeded, sliced |
| 1/4 |
lb |
Snow peas; trimmed |
| 1/4 |
c |
Teriyaki sauce |
INSTRUCTIONS
Cut tofu into 1 inch cubes. In medium bowl, gently toss with sesame oil and
sesame seeds. Heatvegetable oil in large nonstick skillet or wok over
Medium-High heat. Add tofu and brown lightly. Remove and reserve. If there
are a lot of sesame seeds in oil, strain and return to skillet. Add garlic
and ginger; cook until fragrant, about 30 seconds to one minute. Add
carrots and pepeprs; cook 2-3 minutes or until beginning to soften. Add
snow peas and teriyaki sauce. Bring to a boil. Place vegetables on serving
platter and top with tofu. Makes 4 servings. The Toronto Star, Septemeber
15, '99 Quck Cuisine by Bonnie Stern MC formatting by bobbi744@acd.net
NOTES : Serve this with steamed rice or noodles.
Recipe by: The Toronto Star, Septemeber 15, '99
Posted to EAT-LF Digest by Roberta Banghart <bobbi744@acd.net> on Sep 19,
1999, converted by MM_Buster v2.0l.
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