Sweet and Spicy Veggie Stir-Fry
By America's Test KitchenPublished on August 19, 2009
Time
30 minutes
Yield
Serves 4
Ingredients
1 (14-ounce) block firm tofu, cut into 1-inch cubes¼ cup honey 3 tablespoons soy sauce 1 tablespoon Asian chili-garlic sauce 1 tablespoon grated fresh ginger ½ cup cornstarch ½ cup vegetable oil 1 pound salad bar vegetables, cut into bite-sized pieces (see Test Kitchen Discoveries, above)
Instructions
- Place tofu on paper towel-lined plate and let drain 15 minutes. Whisk honey, soy sauce, chili-garlic sauce, ginger, and 1 teaspoon cornstarch in medium bowl.
- Spread remaining cornstarch in shallow plate. Pat tofu dry with additional paper towels and dredge in cornstarch, shaking off excess. Heat oil in large nonstick skillet over medium-high heat until shimmering. Cook tofu, turning occasionally, until golden brown and crisp, 6 to 8 minutes. Using slotted spoon, transfer tofu to plate lined with fresh paper towels.
- Pour off all but 1 tablespoon oil from pan. Add vegetables and cook until softened, about 5 minutes. Stir in honey mixture and cook until slightly thickened, about 2 minutes. Add tofu and toss to combine. Serve.
Time
30 minutesYield
Serves 4Ingredients
1 (14-ounce) block firm tofu, cut into 1-inch cubes
¼ cup honey
3 tablespoons soy sauce
1 tablespoon Asian chili-garlic sauce
1 tablespoon grated fresh ginger
½ cup cornstarch
½ cup vegetable oil
1 pound salad bar vegetables, cut into bite-sized pieces (see Test Kitchen Discoveries, above)
Ingredients
1 (14-ounce) block firm tofu, cut into 1-inch cubes
¼ cup honey
3 tablespoons soy sauce
1 tablespoon Asian chili-garlic sauce
1 tablespoon grated fresh ginger
½ cup cornstarch
½ cup vegetable oil
1 pound salad bar vegetables, cut into bite-sized pieces (see Test Kitchen Discoveries, above)
Ingredients
1 (14-ounce) block firm tofu, cut into 1-inch cubes
¼ cup honey
3 tablespoons soy sauce
1 tablespoon Asian chili-garlic sauce
1 tablespoon grated fresh ginger
½ cup cornstarch
½ cup vegetable oil
1 pound salad bar vegetables, cut into bite-sized pieces (see Test Kitchen Discoveries, above)
Why This Recipe Works
We liked a mixture of broccoli, snow peas, bell peppers, baby corn, and red onion from the supermarket salad bar for our Sweet and Spicy Veggie Stir-Fry. Grabbing vegetables from the salad bar cut down on prep time, because many of the vegetables were already cut to the ideal size for a stir-fry. Draining the tofu and dredging it in cornstarch before frying helped it hold its shape and texture.
Instructions
- Place tofu on paper towel-lined plate and let drain 15 minutes. Whisk honey, soy sauce, chili-garlic sauce, ginger, and 1 teaspoon cornstarch in medium bowl.
- Spread remaining cornstarch in shallow plate. Pat tofu dry with additional paper towels and dredge in cornstarch, shaking off excess. Heat oil in large nonstick skillet over medium-high heat until shimmering. Cook tofu, turning occasionally, until golden brown and crisp, 6 to 8 minutes. Using slotted spoon, transfer tofu to plate lined with fresh paper towels.
- Pour off all but 1 tablespoon oil from pan. Add vegetables and cook until softened, about 5 minutes. Stir in honey mixture and cook until slightly thickened, about 2 minutes. Add tofu and toss to combine. Serve.
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