Tofu Stir Fry

Tofu Stir Fry

Tofu Stir Fry

A vegan recipe for tofu stir fry with ginger, mushrooms and beansprouts.

February 17, 2013

Dietary Consideration

serves for

4

total time

0 HR 30 MIN

ingredients

Oil
2 tbsp, vegetable
Tofu
450 g, in cubes
Shallot
4 each
Garlic
2 cloves, crushed
Ginger
1 tbsp, fresh
Corn
200 g, mini cobs
peas
200g, snow
Beansprouts
200 g
Mushrooms
200 g, shitake
vegetable stock
225 ml
sugar
1 tbsp, brown
Soy
1 tbsp, sauce
Cornstarch
2 tbsp

Preparation

In a nonstick skillet, heat 1 teaspoon vegetable oil over medium-high heat until hot. Add tofu, and cook, about 4 minutes, gently tossing until heated through and lightly golden. Transfer to plate; set aside.

Meanwhile, heat remaining 1 teaspoon vegetable oil in a large wok. Add the shallots, garlic, ginger, corn, snow peas, beansprouts and mushrooms. Cook for 5 minutes, stirring frequently.

Add the tofu to wok Pour in the stock, sugar, soy sauce and cornstarch. Heat to boiling and cook for 2 minutes to heat and thicken.

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