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Vegetable And Tofu Stir Fry

Diet.Chef's picture
Ingredients
  Tofu 1 Pound, cut into small cubes
  Red chili 1 , finely chopped (Fresh Ones)
  Reduced salt soy sauce 2 Tablespoon
  Honey 2 Teaspoon, warmed
  Sesame oil 1 Teaspoon
  Carrots 2 , peeled
  Zucchini 2 (Courgettes)
  Eggplant 1 Small (Aubergine)
  Parsnip 1
  Polysaturated vegetable oil 2 Teaspoon
  Onions 2 , cut into eights
  Sesame seeds 2 Tablespoon
Directions

1. Place tofu, chilli, soy sauce, honey and sesame oil in a bowl and marinate for 15-20 minutes.
2. Using a wide-bladed vegetable peeler, peel lengthwise strips from carrots, zucchini (courgettes), eggplant (aubergine) and parsnip.
3. Heat oil in a wok or frying pan over a medium heat, add onions and stir-fry for 3 minutes or until soft. Add carrots, zucchini (courgettes), eggplant (aubergine), parsnip and sesame seeds and stir-fry for 6-8 minutes, or until vegetables are tender crisp.
4. Add tofu and marinade to pan and stir-fry for 2 minutes or until tofu is heated through.
5. Serve with garnish as desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Stir Fried
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes
Servings: 
6

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