Name: Sesame Tofu Stir-Fry
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

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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