Tofu and Vegetable Stir Fry (Ww Core)

Ingredients

• cooking spray (5 second spray)
• 1 teaspoon canola oil
• 1 lb extra firm tofu
• 1/2 tablespoon soya sauce
• 1/2 tablespoon toasted sesame oil
• 2 medium carrots, diced
• 1 garlic clove, minced
• 1 teaspoon ginger, minced
• 4 medium scallions, green and white parts, chopped
• 1 medium sweet red pepper, seeded and diced
• 1 medium green pepper, seeded and diced
• 1 cup mushroom, diced (any kind of mushroom)
• 3 water chestnuts, sliced
• 2 tablespoons soya sauce
• 2 cups cooked brown rice, keep rice hot

Directions

1. 1

   Wrap tofu in clean cotton kitchen towel.

2. 2

   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).

3. 3

   Set aside for 30 minutes to allow excess water to drain from tofu.

4. 4

   Dice tofu into 1 inch cubes.

5. 5

   Combine 1/2 tbsp soy sauce and 1/2 tbsp toasted oil.

6. 6

   Toss tofu cubes with combined oil.

7. 7

   Coat a large nonstick wok or frying pan with the cooking spray.

8. 8

   Place on medium-high heat and add oil.

9. 9

   Swirl to coat.

10. 10

    Add tofu and stir-fry until browned on all sides (about 2 to 5 minutes).

11. 11

    Once browned, remove and set aside.

12. 12

    Add carrots and stir-fry until almost tender (about 5 minutes).

13. 13

    Add garlic, ginger, scallions, peppers, mushrooms and water chestnuts.

14. 14

    Stir-fry until veggies are tender (3 to 5 minutes).

15. 15

    Return tofu to pan.

16. 16

    Add soya sauce and cook for 1 minute.

17. 17

    Serve over the hot rice.