Ingredients
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cooking spray (5 second spray)
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1 teaspoon canola oil
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1 lb extra firm tofu
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1/2 tablespoon toasted sesame oil
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2 medium carrots, diced
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1 teaspoon ginger, minced
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4 medium scallions, green and white parts, chopped
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1 medium sweet red pepper, seeded and diced
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1 medium green pepper, seeded and diced
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3 water chestnuts, sliced
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2 cups cooked brown rice, keep rice hot
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1 garlic clove, minced
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1/2 tablespoon soya sauce
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2 tablespoons soya sauce
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1 cup mushroom, diced (any kind of mushroom)
Instructions
- Wrap tofu in clean cotton kitchen towel.
- Place heavy weight on top i.e. plate or cutting board weighted with heavy juice can. ( I don't usually bother to press my tofu but doing so should improve the results).
- Set aside for 30 minutes to allow excess water to drain from tofu.
- Dice tofu into 1 inch cubes.
- Combine 1/2 tbsp soy sauce and 1/2 tbsp toasted oil.
- Toss tofu cubes with combined oil.
- Coat a large nonstick wok or frying pan with the cooking spray.
- Place on medium-high heat and add oil.
- Swirl to coat.
- Add tofu and stir-fry until browned on all sides (about 2 to 5 minutes).
- Once browned, remove and set aside.
- Add carrots and stir-fry until almost tender (about 5 minutes).
- Add garlic, ginger, scallions, peppers, mushrooms and water chestnuts.
- Stir-fry until veggies are tender (3 to 5 minutes).
- Return tofu to pan.
- Add soya sauce and cook for 1 minute.
- Serve over the hot rice.