Tofu & Vegetable Stir Fry Recipe | Braun Household North America

Tofu & Vegetable Stir-Fry

Tofu & Vegetable Stir-Fry

  • Recipe difficulty: Medium
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 4 people
  • Course: Main dishes

This recipe was prepared using Braun's MultiQuick 7 Hand blender with its food processor and 1.5-cup chopper attachments. 

Ingredients

Tofu marinade:

  • 1-inch x 1/2 –inch piece of ginger, peeled
  • 1 small garlic clove
  • 1 tbsp gluten free Tamari
  • ½ tsp sugar
  • 1 ½ tsp sesame oil
  • 14 oz. firm or extra firm tofu, cut into 32 cubes

 
Vegetables

  • 2 carrots, peeled and ends trimmed
  • 1 red pepper, cut into 2 1/2 –inch pieces
  • 1 small red onion
  • 1-inch by ½-inch piece of ginger
  • 1 large clove garlic
  • 2 scallions, cut into 4 pieces
  • 2 tsp gluten free corn starch
  • 1 tbsp sherry
  • 3 tbsp gluten free Tamari
  • ½ cup gluten free vegetable broth
  • 3 ½ tsp sesame oil, divided
  • 3 cups small broccoli florets

  1. In Braun’s Multiquick 7 1.5-cup chopper attachment, finely chop ginger and garlic for tofu marinade, pulsing a couple of times on high speed. In a bowl, mix together Tamari, sugar and sesame oil.  Add tofu, ginger and garlic and toss gently to coat tofu. Set aside.
  2. In Braun’s Multiquick 7 Food processor attachment with julienne insert, julienne the carrots and then the red pepper. Dry each well with paper towels. Switch to the slicing blade and slice the red onion.
  3. Add the garlic and ginger to 1.5-cup chopper and finely chop, pulsing a couple times on high speed. Remove to a bowl. Then repeat with the scallion.
  4. In a small bowl, add cornstarch. Then whisk in sherry. Add Tamari and then vegetable broth.
  5. Heat large non-stick frying pan. Add 1 teaspoon sesame oil and marinated tofu, discarding remaining marinade. Sauté tofu until browned on all sides, about 5 minutes. Remove from pan.
  6. Add 2 teaspoons sesame oil to the pan. Add giniger, garlic, scallions and onion and sauté for about 1 minute. Add broccoli, carrots and peppers and sauté for about 1-2 minutes until broccoli has turned brighter green. Add sauce and tofu and bring to a boil. Let cook for another 2 minutes or until sauce has thickened and dish is hot. Serve with brown or white rice. 

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