Monday, March 4, 2013

Lenten Recipe

By Barbara Garro

Barbara Garro writes for the people in the pews, because she’s been one of them for over 50 years. She makes the New Testament come alive using St. Anthony’s style of writing for all to understand and grow spiritually. Families and Bible study groups will find thirty-three of Jesus’s parables in a discussion-friendly format.

ISBN 978-1-58431-847-4 Non-fiction / Bible Study / Inspiration

Has imprimatur.

Stir-Fry Tofu  -- Lenten Meal Recipe


  • 1 cup(s) vegetable broth
  • 1 tablespoon(s) soy sauce
  • 1 tablespoon(s) brown sugar
  • 2 teaspoon(s) cornstarch
  • 1/2 teaspoon(s) salt
  • 2 teaspoon(s) vegetable oil
  • 2 teaspoon(s) Asian sesame oil
  • 1 package(s) firm tofu, drained and cut into 1-inch by 1/2-inch pieces
  • 1 large carrot, peeled and thinly sliced
  • 1 red pepper, cut into 1-inch pieces
  • 3 green onions, thinly sliced
  • 2 clove(s) garlic, finely chopped
  • 1 tablespoon(s) fresh ginger, peeled and minced
  • 8 ounce(s) mushrooms, trimmed and thinly sliced 

In 2-cup measuring cup, combine broth, soy sauce, brown sugar, cornstarch, and salt until well-blended.
  1. In nonstick 12-inch skillet, heat vegetable and sesame oils over medium-high heat. Add tofu and cook, stirring frequently (stir-frying), until heated through and lightly browned, about 4 minutes. Transfer to bowl. Add carrot, red pepper, green onions, garlic, and ginger to skillet and stir-fry until vegetables are tender-crisp, about 3 minutes longer.
  2. Add mushrooms and stir-fry 3 minutes. Add broth mixture and tofu and stir-fry until sauce has thickened slightly and boils, about 3 minutes.

No comments:

Post a Comment