Tofu Stir Fry
- 1 lb. pkg. firm-style tofu, rinsed and drained
- 3/4 cup teriyaki sauce, divided
- 1 tbsp. safflower oil
- 1 lb. bag frozen broccoli, carrots and water chestnuts
- 1/3 cup water
- 1 tsp. cornstarch
- 1 tbsp. cold water
Cut tofu into 1/2" cubes; arrange in single layer in shallow pan. Pour 1/2 cup teriyaki sauce over tofu, gently tossing to coat. Refrigerate, covered, several hrs. or overnight.
To Stir-Fry: Heat oil in wok over medium high heat. Add tofu and additional 1/4 cup teriyaki; stir-fry until tofu is golden-brown on all sides (about 5 min.). Add vegetables; stir-fry 1 min. Add 1/3 cup water and continue cooking, covered, until vegetables are crisp-tender (2 min.). Dissolve cornstarch in 1 tbsp. water; stir into juices until slightly thickened.