Friday, January 18, 2013

Tofu and Vegetable Stir Fry

Stir fry with any combination of vegetables make a healthy side dish. Tofu can be substituted with meat or shrimp.


1 lb firm tofu, cut into cubes
1 tsp soy sauce
1/2 tsp Chinese cooking wine
1/2 cup snow peas
1 cup broccoli florets
8-10 baby carrots or 1 large carrot, sliced diagonally
1/2 red pepper, sliced
1/2 green pepper, sliced
1/2 bean sprouts
1 green spring onion, white included, chopped
2 garlic clove, minced
1"ginger, grated

1 cup water/vegetable stock/chicken stock
1/4 cup soy sauce
1 tbsp Chinese cooking wine
1 tbsp corn starch
1 tbsp sesame seeds
1/2 tsp sesame oil
1 tsp chili garlic sauce

How it's made:

Press tofu firmly with a paper towel to drain excess water. Marinate with 1 tsp soy sauce and 1/2 tsp Chinese cooking wine. Set aside for 10 minutes.
In a jar with a tight fitting lid, combine all ingredients for sauce and shake well.
In a wok or skillet, add oil and toss marinated tofu until light brown. Transfer to a bowl. In the same wok, add green spring onion, garlic and ginger. Saute for a minute. Add snow peas, peppers, broccoli, carrots and bean sprouts. Fry for a minute or two leaving the veggies crisp. Add tofu and sauce. Stir until heated through. Serve immediately.

Serves: 3-4

Note: Soy sauce is high in sodium and adjust salt as per personal preference.

1 comment:

  1. Finally, I found the
    Recipes For Stir Fry I'm looking for in a long time. In fact, this is the food that we always ordered in our favorite restaurant. I wish I can cook this like the taste we tasted before. Thank you for posting this recipe.