Recipe by BusyBeeHoneyBee
Ginger is not only delish, but great for digestion. The tofu could be replaced with any other meat substitute...yummy!
Top Review by Jeffsmom
This was more time consuming than some tofu recipes, but the end result was well worth it. Lots of things that are good for you. Next time I think I'll dust the tofu with seasoned cornstarch instead of flour. Thanks for the posting!
- 1 tablespoon all-purpose flour
- 1 teaspoon all-purpose flour
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 12 ounces firm tofu, cut into 1-inch chunks
- 1 tablespoon sliced garlic
- 1 tablespoon canola oil
- 1 cup vegetable broth
- 1⁄4 cup slivered crystallized ginger
- 2 teaspoons soy sauce
- 1 large sweet potato, peeled and cut into 3/4-inch cubes (about 1 pound)
- 1 green pepper, sliced into 1/8-inch wedges
- 1 tablespoon fresh cilantro
Directions See How It's Made
- In a shallow dish, combine flour, salt and black pepper.
- Dredge tofu in the seasoned flour; shake off excess.
- In a large wok or skillet over medium-high heat, cook garlic in hot oil about 10 seconds. Add tofu and stir-fry 2 to 3 minutes, or until light golden.
- Remove tofu to a plate.
- Add broth, ginger, soy sauce and sweet potato to the wok and bring to a boil.
- Cover, reduce heat to low, and simmer 10 minutes, or until potato is just tender.
- Return broth to a boil.
- Add green pepper and tofu and cook, stirring, 2 minutes or until tofu is just cooked through and sauce has thickened slightly.
- Sprinkle with cilantro.