Tofu and Vegetable Stir Fry (Ww Core)

• cooking spray (5 second spray)
• 1 teaspoon canola oil
• 1 lb extra firm tofu
• 12 tablespoon soya sauce
• 12 tablespoon toasted sesame oil
• 2 medium carrots, diced
• 1 garlic clove, minced
• 1 teaspoon ginger, minced
• 4 medium scallions, green and white parts, chopped
• 1 medium sweet red pepper, seeded and diced
• 1 medium green pepper, seeded and diced
• 1 cup mushroom, diced (any kind of mushroom)
• 3 water chestnuts, sliced
• 2 tablespoons soya sauce
• 2 cups cooked brown rice, keep rice hot

1. Wrap tofu in clean cotton kitchen towel.
2. Place heavy weight on top i.e.
3. plate or cutting board weighted with heavy juice can.
4. ( I don't usually bother to press my tofu but doing so should improve the results).
5. Set aside for 30 minutes to allow excess water to drain from tofu.
6. Dice tofu into 1 inch cubes.
7. Combine 1/2 tbsp soy sauce and 1/2 tbsp toasted oil.
8. Toss tofu cubes with combined oil.
9. Coat a large nonstick wok or frying pan with the cooking spray.
10. Place on medium-high heat and add oil.
11. Swirl to coat.
12. Add tofu and stir-fry until browned on all sides (about 2 to 5 minutes).
13. Once browned, remove and set aside.
14. Add carrots and stir-fry until almost tender (about 5 minutes).
15. Add garlic, ginger, scallions, peppers, mushrooms and water chestnuts.
16. Stir-fry until veggies are tender (3 to 5 minutes).
17. Return tofu to pan.
18. Add soya sauce and cook for 1 minute.
19. Serve over the hot rice.

cooking spray, canola oil, extra firm, soya sauce, sesame oil, carrots, garlic, ginger, scallions, sweet red pepper, green pepper, mushroom, water chestnuts, soya sauce, brown rice

Taken from www.food.com/recipe/tofu-and-vegetable-stir-fry-ww-core-237406 (may not work)