Carmelina Stir Fry

1. Cut tofu lengthwise in half, then cut each half into 14 triangles. Set tofu aside on a sheet pan lined with paper towels to absorb any moisture.
2. In a large non-stick pan, heat sesame oil over high heat. Swirl pan to fully coat. Carefully add tofu and sear for a minute. Flip tofu to other side, add garlic and sear for another minute. Set tofu aside on a plate, cover with plastic wrap and keep warm.
3. Grab your wok and heat 1 tablespoon of sunflower oil over medium low heat. Add 1 tablespoon fresh ginger to the pan and stir to combine. Let ginger cook for a minute, releasing aroma. Increase heat to high and add snow peas, and red and yellow bell peppers. Stir-fry vegetables for 5 to 7 minutes; stirring constantly. Deglaze pan with soy sauce and let reduce for a minute. Remove vegetables to a bowl, cover with plastic wrap to keep warm and set aside.
4. Clean pan and return to the stove. Heat 2 tablespoons of sunflower oil over medium heat. Add 1/2 cup of scallions and remaining ginger. Stir to combine and let cook for a minute to release aroma. Add Carmelina ‘e…San Marzano® Italian Tomato Puree (Passata), vegetable broth, salt and pepper. Stir to combine and let sauce reduce for 15 minutes.
5. Spoon sauce onto an attractive serving platter, top with vegetable stir-fry and seared tofu. Garnish with remaining scallions. Serve immediately. Mangia bene and enjoy!

Tip: Season leftover Carmelina ‘e…San Marzano® Italian Tomato Puree to taste (garlic, olive oil, salt and pepper) and over your favorite pasta or as a dipping sauce.

* Recipe created by Corporate Executive Chef Giacomo Pagano on behalf of Mangia, Inc. ™

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