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Tofu And Vegetable Stir Fry

I.am.Vegetarian's picture
Ingredients
For the sauce
  Vegetable stock 10 Fluid Ounce (300 Milliliter)
  Shoyu 2 Tablespoon
  Sherry 1 Tablespoon
  Sugar 1 Teaspoon
  Sesame oil 1 Teaspoon
  Garlic 1 Clove (5 gm), crumbled
  Grated ginger root 2 Teaspoon
  Arrowroot 1 Teaspoon
For frying
  Sunflower oil 2 Cup (32 tbs) (As Required For Frying)
For the stir-fry
  Garlic 1 Clove (5 gm), crushed
  Baby sweet corn 6 Ounce (175 Gram)
  Fennel bulb 1 Medium, diced
  Red pepper 1 Large, de-seeded, thinly stripped
  Broccoli florets 8 Ounce (225 Gram)
  Carrots 3 Medium, grated
Directions

MAKING
1. In a bowl, combine all sauce ingredients and mix them thoroughly.
2. Ready the stir-frying ingredients - Chop the tofu into manageable pieces and prepare other vegetables.
3. Take a large frying pan, or wok and fry the garlic briskly for few seconds.
4. Fry after adding tofu pieces, and until they turn slightly browned and take out from pan.
5. Heat 2 tsp oil.
6. Stir in sweet-corn, and cook for a minute.
7. Fry the fennel and stir for additional minute, add red pepper and cook for another 3 minutes.
8. Stir in broccoli and fried tofu and cook for 2-3 minutes.
9. Spoon the sauce over the mixture and combine well.
10. Boil the mixture, add carrots and cook the sauce on low heat for 2-3 minutes until it thickens or vegetables turn soft.

SERVING
11. Serve the tofu and vegetable stir fry immediately with steamed rice.

Recipe Summary

Difficulty Level: 
Easy
Channel: 
VeganLife
Cuisine: 
European
Course: 
Side Dish
Method: 
Stir Fried
Interest: 
Holiday, Everyday, Healthy
Restriction: 
Vegan, Vegetarian
Ingredient: 
Tofu
Cook Time: 
15 Minutes

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