Korean Stir-Fried Vegetables and Tofu

Stir-fried carrots and zucchini with soy sauce, sesame oil and jalapeño peppers served over pan-fried tofu

By: Desmond Fannin, Signature Chef

Prep Time: 15 min
Cook Time: 10 min

RECIPE
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Servings:

Yield: 4 Portions

Ingredients:

1 pound firm tofu, cut into 8 slices
2 tablespoons flour
2 tablespoons canola oil
½ pound carrots, peeled and cut into julienne strips
½ pound zucchini, cut into julienne strips
2 teaspoons finely chopped jalapeño peppers
½ cup reduced-sodium soy sauce
4 teaspoons sesame seed oil
1 teaspoon water
½ cup thinly sliced green onions
1 teaspoon sesame seeds, toasted

Allergens:

Gluten, Soy, Wheat

Nutritional Information

Mindful (Learn More)

Vegan

Vegetarian

Directions:

Coat tofu slices lightly in flour.
Heat oil in large skillet on medium high heat. Add tofu slices; cook 1 minute on each side. Remove from pan. Keep warm while cooking vegetables.
Stir-fry carrots, zucchini and jalapeño peppers in same skillet 5 minutes or just until tender crisp. Add soy sauce, sesame oil and water; stir-fry 1 minute longer or until sauce thickens slightly.
Place on a plate.
Build: Place 2 tofu slices on each serving plate. Spoon about ½ cup vegetables with sauce over tofu slices. Garnish each serving with 1 tablespoon green onion and ¼ teaspoon sesame seeds.

NOTE: Use red jalapeño peppers, if available. Use gloves to handle peppers. Pepper juice can burn eyes. Wash hands thoroughly with soap and water after handling peppers.