Vegetable Stir-Fry with Golden Tofu

A wonderfully flavorful option for a meatless meal with lots of delicious veggies.

Ingredients

• 1 pound firm tofu
• 2 tablespoons low-salt soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon toasted sesame oil
• 1 tablespoon olive oil
• 1 small white onion, diced
• 8 ounces baby bella mushrooms, sliced
• 1 red bell pepper, chopped
• 1/4 pound fresh green beans, trimmed and chopped
• 1 teaspoon fresh grated ginger
• 1 teaspoon cornstarch
• 1/4 cup cilantro, chopped for garnish
• 2 cups prepared Jasmine rice (or brown rice)

Makes 4

Directions

1. Slice the tofu into small rectangles and lay them on 3-4 paper towels and cover with another few paper towels. Press down gently to remove the excess moisture from the tofu.
2. In a 9x13 baking dish, mix together the soy sauce, vinegar, and sesame oil with 1 tablespoon water. Add in the tofu, turning each piece to coat. Let soak for at least 5 minutes and save additional marinade sauce.
3. In a large saute pan over medium-high heat, cook tofu pieces 3-5 minutes, until golden, turning once.
4. Remove tofu to a plate and keep warm. In the same saute pan add oil, onions, mushrooms, bell pepper and green beans and saute for 5-7 minutes until fragrant and still crisp-tender.
5. Add ginger and cook 1-2 minutes more.
6. In a small dish whisk together cornstarch with 2 teaspoons cool water until smooth. Stir remaining marinade into cornstarch mixture and whisk to combine.
7. Pour marinade mixture over vegetables in the pan and cook 1-2 minutes until sauce is slightly thickened.
8. Serve hot sauteed vegetables over 1/2 cup of Jasmine rice and top with golden tofu and fresh chopped cilantro.