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Prep time
15 minutes
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Cook time
15 minutes
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Serves
1
Author Notes
Perfect healthy dinner for one! Easily customizable by switching out veggies for whatever you have on hand or switch out tofu for chicken! —LinneaMarie
Ingredients
- Stir-fry sauce
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1 tablespoon
Oyster sauce
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3 tablespoons
Soy sauce
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2 tablespoons
Lime juice
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1 teaspoon
Chili garlic paste
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1 dash
Rice wine vinegar
- Tofu and Veggies
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3 ounces
Pressed, firm tofu (about 1/5 of a block)
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1 handful
Frozen green beans
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1 handful
Mushrooms
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1
Egg, beaten
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3/4 cup
Panko breadcrumbs
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1 tablespoon
Cornstarch
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2 tablespoons
Vegetable oil
Directions
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Dice tofu into small cubes and gently toss with cornstarch.
Mix together sauce and set aside.
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In a medium skillet, heat a drizzle of oil over medium high heat. Add mushrooms to the skillet and cook 1-2 minutes. Toss in green beans and cook until mushrooms are browned and beans are tender. Removed from pan and set aside.
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Coat tofu cubes in egg then panko and pan fry in remaining oil over medium heat. This should take 4-5 minutes and tofu should be browned all over.
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Turn heat to medium-low and return veggies to pan. Drizzle stir-fry sauce in and stir gently to coat. Use water to thin sauce if necessary.
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Serve immediately over rice or noodles and garnish with fresh basil and sesame seeds, if desired.
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