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Tofu Stir Fry With Ankake Sauce

Veggie.Lover's picture
Ingredients
  Carrots 8 Ounce (225 gram)
  Mooli 8 Ounce (225 gram)
  Celery stick 6
  Spring onions 6
  Firm tofu 1 Pound (450 gram)
  Sunflower oil 2 Teaspoon (10 milliliter)
  Pineapple juice 1⁄3 Pint (200 milliliter)
  Honey 1 Teaspoon (5 milliliter)
  Red wine vinegar 1 Teaspoon (5 milliliter)
  Miso 15 Milliliter (1 tablespoon)
  Arrowroot 1 Teaspoon (5 milliliter)
Directions

GETTING READY
1. Cut carrots, mouli, celery and spring onions into matchstick-sized pieces.
2. Cut tofu into bite sized pieces.

MAKING
3. In a wok or large frying pan heat oil until sizzling.
4. Add vegetables and stir-fry for 3-4 minutes over a high heat until done.
5. Add tofu and cook for another two minutes.
6. Heat the Ankake sauce.
7. In a saucepan, mix all ingredients together.
8. Boil and simmer for 2-3 minutes until sauce thickens.
9. Stir constantly until done.

SERVING
10. Serve sauce immediately with Stir-fry.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Main Dish
Method: 
Stir Fried
Interest: 
Holiday, Gourmet, Healthy
Restriction: 
Vegetarian
Ingredient: 
Tofu
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
Servings: 
5

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