Veggie & Tofu stirfry
Prep time: 10 minutes
Cook time: 8 minutes
Makes: 4 servings
Ingredients:
How To:
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3 tbsp. (45 ml) canola oil, separated
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5 oz (150 g) firm tofu, cut into thin strips or cubes.
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1 cup (250 ml) small broccoli florets
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1 cup (250 ml) diced carrots
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3/4 cup (175 ml) snow peas
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1/4 cup (60 ml) sweet chili sauce
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Heat 1 tbsp. (15 ml) canola oil in a wok or large skillet over medium-high heat. Brown tofu on both sides, then remove from pan and set aside.
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Heat another tbsp. (15 ml) canola oil. Add broccoli and carrots. Stir fry until vegetables are tender-crisp and just begin to brighten in color, about 1 minute. Remove from pan and set aside.
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Heat the last tbsp. (15ml) canola oil and stir fry snow peas until tender-crisp and beginning to brighten in color, about 1 minute.
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Return tofu and other vegetables to wok. Stir in chili sauce and cook for another 1 minute. Serve on rice or your favourite noodles.
Make it Fun!
Let kids watch you stir-fry and ask them how many colours they can see. Flip the stir-fry like a pancake to create a true rainbow arc.
For Leftovers...
Add the leftover veggie and tofu stir fry blend to a whole wheat pizza crust. Toss in the oven for a couple minutes and BAM! You have yourself a delicious and healthy pizza.