Vegetable and Tofu Stir-Fry
Ingredients
- For the wok
- 2 carrots
- 1 yellow paprika
- 2 red paprika
- 200 grams Bok Choy
- 1 jar Bamboo shoots (about 370 ml) (approximately 12.5 ounces)
- 2 centimeters fresh ginger
- 1 garlic clove
- 600 grams Tofu
- For the batter
- 300 grams Pastry flour
- 2 eggs
- 1 egg yolk
- salt
- For the stir-fry
- 500 milliliters vegetable oil (for frying)
- 2 Tbsps sesame oil
- 2 Tbsps soy sauce
- 1 Tbsp Oyster sauce
- freshly ground peppers
Preparation steps
Peel the carrots and julienne. Rinse the peppers, halve, remove the seeds and pith and julienne. Rinse the bok choy, separate the leaves and cut into bite size pieces. Drain the bamboo shoots. Peel the ginger and garlic and finely chop. Cut the tofu into bite-size pieces.
For the batter: Whisk 200 grams (approximately 1 1/2 cups) flour with the eggs, egg yolk, 350 ml (approximately 1 1/2 cups) cold water and 1 pinch of salt until smooth. Set aside for about 15 minutes. Heat the oil in a large saucepan. Dust the tofu cubes in the remaining flour, shake off excess, dip in the batter, drain excess and deep-fry until golden brown in hot oil. Remove using a slotted spoon and drain on paper towels.
In a wok, heat the sesame oil and sauté the garlic and ginger. Add the julienned vegetables and bamboo shoots and sauté for 3-4 minutes, tossing frequently. Add the bok choy, soy sauce, oyster sauce and season with pepper. Add the tofu and toss to combine. Serve on warmed plates.
