Stir-Fried Tofu with Almonds
4 servings
Ingredients
- 4 oz uncooked spinach fettuccine or fettuccine broken into 3-inch pieces
- ½ cup vegetable broth
- ⅓ cup dry white wine or vegetable broth
- 1 tablespoon cornstarch
- 3 tablespoons hoisin sauce
- 1⅛ teaspoon pepper
- 1 package 14 oz firm or extra-firm tofu, drained if needed
- 2 tablespoons vegetable oil
- 1½ cups small fresh cauliflower florets
- 1 large red or green bell pepper cut into 1⁄4-inch strips
- 2 cloves garlic finely chopped
- ⅓ cup sliced almonds toasted*
Instructions
- Cook and drain fettuccine as directed on package.
- Meanwhile, in small bowl, mix broth, wine, cornstarch, hoisin sauce and pepper; set aside.
- Place drained tofu between 2 layers of paper towels; press gently to remove as much water as possible.
- Cut into 3⁄4-inch cubes; set aside.
- Heat wok or 12-inch skillet over high heat.
- Add 1 tablespoon of the oil; rotate wok to coat side.
- Cook and stir cauliflower and bell pepper in oil about 4 minutes or until crisp-tender.
- Remove vegetables from wok.
- Add remaining 1 tablespoon oil to wok; rotate wok to coat side.
- Cook tofu and garlic in oil over high heat 5 minutes, stirring gently.
- Stir in reserved broth mixture; cook and stir about 1 minute or until thickened.
- Stir in vegetables and fettuccine; cook until thoroughly heated.
- Sprinkle with almonds.
Notes / Tips / Wine Advice:
*To toast almonds, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown.
Uniquely flavored hoisin sauce can best be described as an Asian barbecue sauce, yet it’s nothing like its American counterpart! It can be found near the other Asian sauces.
Nutritional Information
Calories: 390 kcal