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Pacific Rim Stir Fry

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  • 6 tb Light soy sauce
  • 2 ts Balsamic vinegar
  • 2 ts Honey
  • 1 tb Japanese Rice Wine
  • 2 ts Peeled and grated fresh ginger
  • 1/2 ts Toasted sesame oil
  • 1 pk Mori-Nu Tofu; (extra firm) cut into 1-inch cubes
  • 1 Clove garlic; minced
  • 1 bn Scallions; sliced diagonally into 1-inch pieces
  • 1 ts Toasted sesame oil
  • 6 c Chopped vegetables; (broccoli, asparagus, green cabbage, red bell peppers, snow peas, bean sprouts, etc.)
  • Cooking spray


Preheat oven to 400. In a small bowl, blend soy sauce, vinegar, honey, rice wine, ginger and garlic until smooth. Coat a cookie sheet with cooking spray. Pat tofu with paper towels. Place tofu cubes on the sheet in a single layer. Pour 1/2 of the soy mixture over tofu. Bake for 30 minutes. Saute scallions and sesame oil in a wok or skillet for 1 minute; add vegetables and remaining soy sauce mixture. Stir fry for an additional 5 minutes or until vegetables are done. Add cooked tofu and toss lightly. Serve with steamed rice or with pasta.
Makes 4-6 servings
Posted to recipelu-digest Volume 01 Number 568 by Abtaxel <> on Jan 20, 1998