Fried Tofu and Vegetables

This light meal is perfect as a side dish or great for lunch.

Ingredients

• 16 oz tofu (firm, dry, and cubed)
• 2 tsp olive oil
• 4 green onions, thinly sliced
• 1 cup vegetable stock
• 1 Tbsp brown sugar
• 1 Tbsp soy sauce
• 2 tsp cornstarch
• 10 oz carrots, shredded
• 1 red bell pepper, thinly sliced
• 2 tsp minced garlic
• 2 tsp ground ginger

Preparation

1. In a large skillet, heat one teaspoon olive oil over medium heat.


2. Add tofu and let cook for 3 to 5 minutes, until light golden.



3. Remove from skillet and set aside.


4. In a small bowl, combine vegetable stock, brown sugar, cornstarch and soy sauce.


5. Mix well until cornstarch dissolves, set aside.


6. Heat one teaspoon of olive in the skillet and add onions, carrots, bell pepper, ginger and garlic.


7. Cook for 5 to 6 minutes, stirring constantly.


8. Place tofu back in skillet and pour in vegetable stock mixture, bring to a boil and let boil for 30 to 45 seconds, stirring lightly.


9. Remove from heat and serve over rice.