adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Stir-Fried Tofu with Almonds
0 Likes
Prep Time:
30 minutes
Total Time:
30 minutes
30-minute Asian tofu stir-fry with pasta and vegetables - quick and satisfying!
Ingredients:
  • 4 oz uncooked spinach fettuccine or fettuccine, broken into 3-inch pieces
  • 1/2 cup vegetable broth
  • 1/3 cup dry white wine or vegetable broth
  • 1 tablespoon cornstarch
  • 3 tablespoons hoisin sauce
  • 1/8 teaspoon pepper
  • 1 package (14 oz) firm tofu packed in water, drained
  • 2 tablespoons vegetable oil
  • 1 1/2 cups bite-size fresh cauliflower florets
  • 1 large red or green bell pepper, cut into bite-size strips
  • 2 cloves garlic, finely chopped
  • 1/3 cup sliced almonds, toasted
Instructions:
  • Prepare and cook fettuccine according to package instructions, then drain.
  • In a small bowl, combine broth, wine, cornstarch, hoisin sauce, and pepper. Set aside. Pat dry the drained tofu with paper towels to remove excess water. Cut into 3/4-inch cubes and set aside.
  • Heat a wok or 12-inch skillet over high heat. Add 1 tablespoon of oil and swirl to coat the pan. Stir-fry cauliflower and bell pepper for about 4 minutes until crisp-tender. Remove vegetables from the wok.
  • Pour the last tablespoon of oil into the wok and swirl it around to coat the sides. Add the tofu and garlic and gently cook and stir over high heat for 5 minutes. Pour in the broth mixture and cook for about 1 minute until it thickens. Add the vegetables and fettuccine and heat everything through. Finish by sprinkling with almonds before serving.

Similar Recipes