Tofu and Vegetable Stir-Fry with Almonds

I love stir-fries. They're easy to throw together, and I literally mean throw---you can throw in any vegetable you've got laying around, any type of protein that you prefer, and a soy-based sauce, and a side of rice, and you've got a complete meal.

The stir-fry I made tonight is based off one of my favorite side dishes, which is green bean almondine, which I typically add caramelized onions to instead of a buttery sauce to add richness. That was the base to this stir-fry, which includes broccoli, pepper, and crispy chunks of tofu.

Tofu and Vegetable Stir-Fry with Almonds

2 tbsp chopped almonds
1/2 lb firm tofu, cut into 1-inch chunks and blotted with a paper towel
1/4 medium red onion
1 cup broccoli florets
1 cup whole frozen green beans
1/2 orange bell pepper, sliced
2 cloves garlic, minced
2 tbsp soy sauce
3 tbsp water
1 tbsp fresh lemon juice
1 tsp cornstarch
1 tbsp demerara sugar
non-stick cooking spray

2 servings cooked rice

1. Heat a medium skillet over medium heat. Add the almonds and cook, stirring constantly, until the white part becomes light brown. Remove the almonds to the side and wipe the pan clean with a towel.
2. Heat the pan over medium-high heat. Spray with cooking spray and add the tofu; brown the tofu on all sides, about 10 minutes. Remove the tofu to the side.
3. Drop the heat to medium, re-spray the pan, and add the onions. Cook the onions until they are translucent but still have crunch. Add the broccoli, green beans (they need not be thawed), peppers, and garlic and saute 5 minutes. Add 1 tbsp of the water and cover the pan; steam 3 minutes.
4. Meanwhile, blend the 2 tbsp of water, soy sauce, sugar, lemon juice, and cornstarch in a small bowl. Add this to the vegetables once they are done steaming and stir the vegetables and sauce until they are covered with sauce and the sauce has thickened.
5. Add the tofu to the pan and toss it with the vegetables and sauce, coating each piece. Allow the whole mixture to cook together about 3 minutes more, or until the vegetables are tender-crisp.
6. Serve the stir-fry over rice, garnished with the toasted almonds.

Servings per recipe: 2
Per serving, without rice:
Calories: 205
Fat: 8 g
Saturated fat: 1.2 g
Cholesterol: 0 mg
Sodium: 937 mg
Carbohydrates: 25.7 g
Fiber: 5.9 g
Sugar: 11 g
Protein: 14.5 g

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