Recipe information
Yield
Makes 4 (main-course) servings
Ingredients
6 tablespoons olive oil
8 ounces firm tofu, well drained, cut into 1/2-inch cubes
2 tablespoons minced peeled fresh ginger
3 garlic cloves, minced
1 pound fresh shiitake mushrooms, stems trimmed, caps sliced
2 cups broccoli florets
2 red bell peppers, cut into strips
2 bunches green onions, cut into 1-inch pieces
1/2 cup sake or dry white wine
1/4 cup soy sauce
1 tablespoon oriental sesame oil
Preparation
Heat 3 tablespoons olive oil in large nonstick skillet or wok over high heat. Add tofu; stir gently until starting to brown around edges, about 4 minutes. Using slotted spoon, transfer to bowl. Add 3 tablespoons oil, ginger and garlic to skillet; stir 1 minute. Add mushrooms; stir-fry until tender and golden around edges, about 5 minutes. Add broccoli, bell peppers and green onions; stir-fry until vegetables are crisp-tender, about 3 minutes. Return tofu to skillet; stir to mix. Stir in sake, soy sauce and sesame oil; simmer 1 minute. Season with salt and pepper. Transfer to large bowl and serve.
