Thai tofu saut

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PREP TIME

10 min

Makes

2 servings

* PLUS Cooking time: 10 minutes

Ingredients

  • 350-g pkg extra-firm tofu , drained
  • 1 tbsp vegetable oil
  • 1/2 cup orange juice
  • 2 tbsp soy sauce
  • 2 to 3 tsp hot chili-garlic sauce
  • 1 tsp cornstarch
  • 1/2 tsp salt
  • 125-g pkg sliced, fresh button mushrooms , about 2 cups
  • 1/3 cup coarsely chopped fresh basil , cilantro or parsley

Instructions

  • Slice tofu into thin french fry-shaped sticks, about 2 1/2 x 1/4 inches (6×0.5 cm). Slice zucchini into same size shapes. Heat 2 teaspoons (10 mL) oil in a large, non-stick frying pan set over medium-high heat. Add tofu and gently stir-fry until all sides are pale golden, from 4 to 6 minutes. Don’t worry if tofu sticks break. Remove to a plate and cover with foil to keep warm.
  • Meanwhile, in a small bowl, whisk orange juice with soy, 2 teaspoons (10 mL) chili-garlic sauce, cornstarch and salt. Add remaining teaspoon (5 mL) oil to pan, then add zucchini and mushrooms. Stir often until mushrooms are brown around edges, 4 to 5 minutes. Return tofu to pan. Stir orange juice mixture, then pour into pan. Stir almost constantly until sauce thickens, 2 to 3 minutes. Stir in basil. Taste, then add another teaspoon (5 mL) chili-garlic sauce, if needed. Serve over steamed rice or couscous.

Nutrition (per serving)

  • Calories
  • 304,
  • Protein
  • 21.5 g,
  • Carbohydrates
  • 20.3 g,
  • Fat
  • 18 g,
  • Fibre
  • 4.2 g,
  • Sodium
  • 1650 mg.

If you’re trying to include tofu in your menus for its health benefits but find it tastes bland, here’s your solution: our Asian-inspired zucchini sauce.