{"id":126,"date":"2013-02-11T21:14:00","date_gmt":"2013-02-12T03:14:00","guid":{"rendered":"http:\/\/deanasimmons.wordpress.com\/2013\/02\/11\/veggie-and-tofu-stir-fry"},"modified":"2013-02-11T21:14:00","modified_gmt":"2013-02-12T03:14:00","slug":"veggie-and-tofu-stir-fry","status":"publish","type":"post","link":"https:\/\/southernladycooking.com\/?p=126","title":{"rendered":"Veggie and Tofu Stir-Fry"},"content":{"rendered":"<p><\/p>\n<ul style=\"-webkit-text-size-adjust:none;background-color:white;color:#666666;font-family:arial, sans-serif;font-size:12px;list-style:none;margin:0;padding:0;\">\n<li style=\"margin:0 0 5px;padding:0;\"><span><b>Ingredients<\/b><\/span><\/li>\n<li style=\"margin:0 0 5px;padding:0;\"><span><br \/><\/span><\/li>\n<li style=\"margin:0 0 5px;padding:0;\"><span>1&nbsp;<\/span><span>(14-ounce) package water-packed extra-firm tofu, drained<\/span><span><\/span><\/li>\n<li class=\"hasDeal cboxElement\" style=\"margin:0 0 5px;padding:0;\"><span>1 tablespoon<\/span>&nbsp;<span>canola oil, divided<\/span>&nbsp;<\/li>\n<li style=\"margin:0 0 5px;padding:0;\"><span>1\/4 teaspoon<\/span>&nbsp;<span>black pepper<\/span><span><\/span><\/li>\n<li style=\"margin:0 0 5px;padding:0;\"><span>3 1\/2 teaspoons<\/span>&nbsp;<span>cornstarch, divided<\/span><span><\/span><\/li>\n<li style=\"margin:0 0 5px;padding:0;\"><span>3&nbsp;<\/span><span>large green onions, cut into 1-inch pieces<\/span><span><\/span><\/li>\n<li style=\"margin:0 0 5px;padding:0;\"><span>3&nbsp;<\/span><span>garlic cloves, sliced<\/span><span><\/span><\/li>\n<li style=\"margin:0 0 5px;padding:0;\"><span>1 tablespoon<\/span>&nbsp;<span>julienne-cut ginger<\/span><span><\/span><\/li>\n<li style=\"margin:0 0 5px;padding:0;\"><span>4&nbsp;<\/span><span>small baby bok choy, quartered lengthwise<\/span><span><\/span><\/li>\n<li style=\"margin:0 0 5px;padding:0;\"><span>2&nbsp;<\/span><span>large carrots, peeled and julienne-cut<\/span><span><\/span><\/li>\n<li style=\"margin:0 0 5px;padding:0;\"><span>1 cup<\/span>&nbsp;<span>snow peas, trimmed<\/span><span><\/span><\/li>\n<li style=\"margin:0 0 5px;padding:0;\"><span>2 tablespoons<\/span>&nbsp;<span>Shaoxing (Chinese rice wine) or dry sherry<\/span><span><\/span><\/li>\n<li style=\"margin:0 0 5px;padding:0;\"><span>1\/4 cup<\/span>&nbsp;<span>organic vegetable broth<\/span><span><\/span><\/li>\n<li class=\"hasDeal cboxElement\" style=\"margin:0 0 5px;padding:0;\"><span>2 tablespoons<\/span>&nbsp;<span>lower-sodium soy sauce<\/span>&nbsp;<\/li>\n<li style=\"margin:0 0 5px;padding:0;\"><span>1 tablespoon<\/span>&nbsp;<span>hoisin sauce<\/span><span><\/span><\/li>\n<li style=\"margin:0 0 5px;padding:0;\"><span>1 teaspoon<\/span>&nbsp;<span>dark sesame oil<\/span><\/li>\n<\/ul>\n<div><span style=\"color:#666666;font-family:arial, sans-serif;\"><span style=\"-webkit-text-size-adjust:none;font-size:12px;\"><br \/><\/span><\/span><\/div>\n<div><span style=\"color:#666666;font-family:arial, sans-serif;\"><span style=\"-webkit-text-size-adjust:none;font-size:12px;\"><b>Step-By-Step<\/b><\/span><\/span><\/div>\n<div><span style=\"color:#666666;font-family:arial, sans-serif;\"><span style=\"-webkit-text-size-adjust:none;font-size:12px;\"><br \/><\/span><\/span><\/div>\n<div>\n<div style=\"-webkit-text-size-adjust:none;background-color:white;color:#666666;font-family:arial, sans-serif;font-size:12px;margin-bottom:1em;\"><b>Hands On:<\/b>&nbsp;19 Minutes&nbsp;<br \/><b>Total:<\/b>&nbsp;49 Minutes&nbsp;<\/div>\n<ol style=\"-webkit-text-size-adjust:none;background-color:white;color:#666666;font-family:arial, sans-serif;font-size:12px;list-style:none;margin:0;padding:0;\">\n<li style=\"margin:0 0 1em;padding:0;\">1. Cut tofu lengthwise into 4 equal pieces; cut each piece crosswise into 1\/2-inch squares. Place tofu on several layers of paper towels; cover with additional paper towels. Let stand 30 minutes, pressing down occasionally.<\/li>\n<li style=\"margin:0 0 1em;padding:0;\">2. Heat a large wok or skillet over high heat. Add 1 1\/2 teaspoons canola oil to pan; swirl to coat. Combine tofu, pepper, and 2 teaspoons cornstarch in a medium bowl; toss to coat. Add tofu to pan; stir-fry 8 minutes, turning to brown on all sides. Remove tofu from pan with a slotted spoon; place in a medium bowl. Add onions, garlic, and ginger to pan; stir-fry 1 minute. Remove from pan; add to tofu.<\/li>\n<li style=\"margin:0 0 1em;padding:0;\">3. Add remaining 1 1\/2 teaspoons canola oil to pan; swirl to coat. Add bok choy; stir-fry 3 minutes. Add carrots; stir-fry 2 minutes. Add snow peas; stir-fry 1 minute. Add Shaoxing; cook 30 seconds, stirring constantly. Stir in tofu mixture.<\/li>\n<li style=\"margin:0 0 1em;padding:0;\">4. Combine remaining 1 1\/2 teaspoons cornstarch, broth, and remaining ingredients in a small bowl, stirring with a whisk. Add broth mixture to pan; cook until slightly thickened (about 1 minute).<\/li>\n<\/ol>\n<p><span style=\"-webkit-text-size-adjust:none;background-color:white;color:#666666;font-family:arial, sans-serif;font-size:12px;\">Charlotte Autry,&nbsp;<\/span><a href=\"http:\/\/www.cookinglight.com\/\" style=\"-webkit-text-size-adjust:none;background-color:white;color:#af0800;font-family:arial, sans-serif;font-size:12px;text-decoration:initial;\"><i><b><span>Cooking Light<\/span><\/b><\/i><\/a><span style=\"-webkit-text-size-adjust:none;background-color:white;color:#666666;font-family:arial, sans-serif;font-size:12px;\">&nbsp;<\/span><br style=\"-webkit-text-size-adjust:none;background-color:white;color:#666666;font-family:arial, sans-serif;font-size:12px;\" \/><span style=\"-webkit-text-size-adjust:none;background-color:white;color:#666666;font-family:arial, sans-serif;font-size:12px;\">January 2013<\/span><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients 1&nbsp;(14-ounce) package water-packed extra-firm tofu, drained 1 tablespoon&nbsp;canola oil, divided&nbsp; 1\/4 teaspoon&nbsp;black pepper 3 1\/2 teaspoons&nbsp;cornstarch, divided 3&nbsp;large green onions, cut into 1-inch pieces&#8230;<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[1],"tags":[],"class_list":["post-126","post","type-post","status-publish","format-standard","hentry","category-uncategorized","entry"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p7yoUc-22","jetpack-related-posts":[],"_links":{"self":[{"href":"https:\/\/southernladycooking.com\/index.php?rest_route=\/wp\/v2\/posts\/126","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/southernladycooking.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/southernladycooking.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/southernladycooking.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/southernladycooking.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=126"}],"version-history":[{"count":0,"href":"https:\/\/southernladycooking.com\/index.php?rest_route=\/wp\/v2\/posts\/126\/revisions"}],"wp:attachment":[{"href":"https:\/\/southernladycooking.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=126"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/southernladycooking.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=126"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/southernladycooking.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=126"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}