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A vegan recipe for tofu stir fry with ginger, mushrooms and beansprouts.
- Preparation time
- Cooking time
- Recipe category Appetizer
- Recipe yield 4
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.