Saturday, June 4, 2011
Garden Vegetable Stir-fry with Tofu, Steak and Brown Rice
adapted from Cooking Light August 2000
2 tablespoons water
1 1/2 tablespoons cornstarch
2 tablespoons oyster sauce
2 tablespoons low-sodium soy sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
4 teaspoons canola oil, divided
1/2 package (12.3-ounce) firm tofu, sliced into 4 pieces
1/2 lb steak, thinly sliced (I used a tri tip roast-steaks)
1 cup thinly sliced white onion
1 cup red bell pepper strips
1 cup sliced zucchini or yellow squash (about 3/4 pound)
2 cups cut broccoli
5 spears of asparagus, cut
1 cup sugar snap peas, trimmed
3 cups hot cooked long-grain brown rice
1/4 Cup low sodium soy sauce
2 TBL crushed garlic
1 tsp fresh grated ginger
1 TBL brown sugar
Combine ingredients for marinade in a bowl with a lid. Add sliced tofu and let marinade in fridge ahead of time (1-2 hours).
Combine water and cornstarch in a bowl; stir with a whisk. Stir in broth and next 6 ingredients (broth through crushed red pepper).
Heat 2 teaspoons of canola oil in a large nonstick skillet over medium-high heat. Add tofu (reserve marinade for steak); stir-fry 3 minutes per side. Remove tofu from pan. Place tofu on several layers of paper towels to drain.
Once tofu is done cooking, add a little more oil to pan and stir fry the steak for 2 minutes per side.Remove, set aside.
Add 1 teaspoon canola oil to pan. Add vegetables, stir-fry 1 minute, add a splash of water, cover and let steam another minute or two. Add tofu, steak and broth mixture, stir. Bring to a boil, and cook 2 minutes, it thickens fast. Serve with rice.
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