Vegetable Stir-Fry with Crispy Tofu

Name: Vegetable Stir-Fry with Crispy Tofu
Yield: Serves 4 to 6
Ingredients: 14 ounces, extra-firm tofu, cut into 2-inch pieces; 10 ounces, shiitake mushrooms, stemmed; 2 , carrots, peeled; 1 , red bell pepper, cored and quartered lengthwise; 4 heads, baby bok choy (4 ounces each), trimmed; 3 tablespoons, cornstarch; 1 (2-inch) piece, ginger, peeled and smashed; 2 , garlic cloves, peeled and smashed; 3 tablespoons, vegetable oil; ¼ cup, soy sauce; ¼ cup, dry sherry; ¼ cup, packed brown sugar; 1 tablespoon, sesame oil; 1 tablespoon grated, orange zest plus ¼ cup juice; ¼ cup, dry-roasted peanuts, chopped; 2 , scallions, sliced thin on bias

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Main Courses

Vegetables

Vegetarian

A cookbook recipe exclusively for All-Access members from Food Processor Perfection

SERVES4 to 6

TIME1¼ hours

A cookbook recipe exclusively for All-Access members from Food Processor Perfection

WHY THIS RECIPE WORKS

Because it comes together very quickly over high heat, a great stir‐fry depends on precisely prepared ingredients, which can be a challenge even for experienced cooks. We used the food processor to streamline the process and ensure that eve...

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