Vegetable Stir-Fry with Tofu
Servings Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
4 tbsps vegetable oil 1 ounce blanched almonds 1 clove garlic, minced
4 ounces baby corn, cut in half 1 red bell pepper, cored and sliced 4 ounces snow peas, trimmed
2 ounces water chestnuts, sliced 2 heads of broccoli, split into flowerets 4 tbsps soy sauce
1 tsp sesame oil 1 tsp sherry 2/3 cup vegetable broth
2 tsps cornstarch 2 cups bean sprouts 4 green onions, cut into thin diagonal slices
8 ounces tofu, cut into cubes salt and freshly ground black pepper



1 Heat the oil in a wok or skillet and fry the almonds until browned. Remove with a draining spoon and set aside.
2 Add the garlic and baby corn to the pan, and stir-fry for 1 minute. Stir in the bell pepper, snow peas, water chestnuts, and broccoli flowerets, and stir-fry for 4 minutes.
3 Mix the soy sauce, sesame oil, sherry, broth, and cornstarch together in a small dish and stir until blended. Add to the pan and stir until sauce thickens.
4 Add the bean sprouts, browned almonds, green onions, and tofu, and cook for 3 minutes. Season to taste and serve at once.

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