Ginger tofu/chicken
A stir-fried dish to be served over rice. Simple and quick, yet flavorful. It's one of our favorites, and we often make it in the middle of the week.
Our variant on my parents' recipe.
Ingredients
- 1 package extra firm tofu
- 1 ½ T canola oil
- 2 t sesame oil
- 1 bunch green onions/scallions
- 1 large handful sugar snap peas
- 3 T fresh ginger root, minced or grated
- 1 T soy sauce (make sure it's gluten-free - some aren't)
- 3 T dry cooking sherry
- 1 cup rice
Directions
- Step 1
Start the rice.
- Step 2
Cut tofu into ½-1 inch cubes and sauté in oils on medium-high heat (medium for chicken), turning every couple minutes.
- Step 3
Wash vegetables and chop onions.
- Step 4
When tofu is browned on all sides, turn heat down to medium.
- Step 5
Add vegetables, ginger, soy sauce, and sherry, cook for a few minutes.
- Step 6
Serve over rice.
- Step 7
(Can substitute 1 boneless, skinless chicken breast for tofu.)
- Step 8
(Can add broccoli or any other stir-fry vegetables.)
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Rating
Summary
- Prep. Time: 20 minutes
- Cook. Time: 20 minutes
- Makes 4 servings
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