Sunday, November 1, 2020

Chinese Tofu and Vegetables

 This recipe was given to my daughter in a cooking class, (Thanks Kim K.) substituting Tofu chunks for the chicken.

2 Tab. veg. oil 

1 pkg. firm Tofu, cut into chunks

1 pound fresh broccoli

1 pkg. frozen pea pods (or equivalent amount of fresh)

4 stalks celery, chopped into large chunks

2 med. onions, chopped into large chunks

3 green onions, chopped

1 Tab. minced pared fresh ginger root (You can get chopped ginger root in a jar to use instead.)

3/4 cups water and 1 Tab. instant chicken bouillon granules, or 3/4 chicken or vegetable stock

Combine water and bouillon, if you are using this. Heat oil in wok or large frying pan on high heat. Cook chicken until golden brown (about 3-5 min.) Add vegetables, including ginger root and stir fry 1 minute. Add water/bouillon mixture or broth. Toss until completely coated. Cook until liquid boils. Cover and cook 2-3 minutes. Add chicken and simmer until warm, about 1 minute. Serve over rice.

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