Tofu And Veggie Stir Fry by LorettaMach
3 tbsp. canola oil
1 container (14 oz.) extra-firm tofu-drained, cubed and patted dry
2 tbsp. hoisin sauce
1 tsp. sugar
1 tsp. toasted sesame oil
8 oz. cremini mushrooms, sliced
2 leeks, white and light green parts only, halved lengthwise and thinly sliced crosswise
2 cups frozen peas
3 cups cooked rice
1. In a large skillet or wok, heat 1 tbsp canola oil over medium-high heat. Add the tofu in a single layer, Cook, without stirring, until browned on the bottom ( about 4 min.), then cook, stirring gently, until browned on all sides, about 6 minutes more. Transfer to a medium bowl and toss with the hoisin sauce, sugar, and sesame oil; season.
2. In same s\killet, heat the remaining 2 tbsp canola oil over medium-high . Add the mushrooms, toss to coat and season. Cook, without stirring, until browned, about 2 min., then cook, stirring, until any liquid evaporates, about 2 minutes more. Add the leeks and cook, stirring, until crisp-tender about 2 min. Stir in the peas and cook until heated through about 2 min. Gently stir in the tofu; season. Serve with rice.
Other Info (pictures, nutrition, etc)
Rachel Ray magazine. Joseph made this wonderful dish on June 23rd 2014