Stir-Fried Tofu with Almonds

Hearty Asian dinner ready in just 30 minutes! Enjoy this stir-fried meal made using tofu, pasta and veggies. MORE+ LESS-

By Betty Crocker Kitchens

August 31, 2010

oz uncooked spinach fettuccine or fettuccine, broken into 3-inch pieces

1/2

cup vegetable broth

1/3

cup dry white wine or vegetable broth

tablespoon cornstarch

tablespoons hoisin sauce

1/8

teaspoon pepper

package (14 oz) firm tofu packed in water, drained

tablespoons vegetable oil

1 1/2

cups bite-size fresh cauliflower florets

large red or green bell pepper, cut into bite-size strips

cloves garlic, finely chopped

1/3

cup sliced almonds, toasted

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1

Cook and drain fettuccine as directed on package.
2

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.
3

Heat wok or 12-inch skillet over high heat. Add 1 tablespoon of the oil; rotate wok to coat side. Add cauliflower and bell pepper; cook and stir about 4 minutes or until vegetables are crisp-tender. Remove vegetables from wok.
4

Add remaining tablespoon oil to wok; rotate wok to coat side. Add tofu and garlic; cook and stir gently over high heat 5 minutes. Stir in broth mixture. Cook and stir about 1 minute or until thickened. Stir in vegetables and fettuccine; heat through. Sprinkle with almonds.

Stop and take a look before tossing tofu into your shopping cart--therer are several varieties. Firm or extra-firm tofu is best for stir-fries because it keeps its shape.