Stir-fried Tofu with Vegetables
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Ingredients
for
4
- Ingredients
- 2 tsps vegetable oil
- 3 cups extra firm Tofu (cut into cubes)
- 4 shallots (quartered)
- 2 cloves garlic cloves (crushed w)
- 1 Tbsp freshly grated ginger (grated)
- 1.333 cups mini Corn
- 2 cups Snow peas (mange tout or sugar snaps)
- 4 cups Bean sprout
- 1 ¼ cups Oyster mushrooms (halved if large)
- 1 ¼ cups Shitake Mushrooms (halved if large)
- 1 cup vegetable stock
- 1 Tbsp dark brown sugar
- 1 Tbsp light soy sauce
- 2 tsps Corn starch
Preparation
Kitchen utensils
1 große Mixing bowl, 1 Tablespoon, 1 Measuring cups, 1 Small pot, 1 Wooden spoon, 1 Hand mixer, 1 Kitchen towel
Preparation steps
1.
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.
2.
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.
3.
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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