Oriental Tofu and Vegetable Stir Fry

Recipe by
Total Time:
1 hour
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Technique: Saute Recipe
Difficulty: Medium

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Ingredients

  • 2 to 3 - Chinese black mushrooms
  • 2 tbsp - peanut oil
  • 2 tsp - minced garlic
  • 2 tsp - minced ginger
  • 2 tsp - cashew nuts, split
  • 2 tbsp - green capsicum, cut into thin strips
  • 2 tbsp - red capsicum, cut into thin strips
  • 2 tbsp - carrot, cut into juliennes
  • 2 tbsp - beans sprouts
  • 2 tbsp - snow peas
  • 4 tbsp - bok choy, roughly chopped
  • 4 tbsp - Chinese cabbage, roughly chopped
  • 1/2 cup - spring onion, chopped
  • 1/3 cup - tofu, cut into cubes
  • 1/2 tsp - white pepper powder
  • 1/2 tsp - mug, optional
  • 1 tbsp - light soya sauce
  • 1 tsp - dark soya sauce
  • 2 tsp - chilli sauce, or to taste
  • 1 tbsp - honey
  • 1 tsp - oriental sesame sauce
  • 1 tsp - salt

How to Make Oriental Tofu and Vegetable Stir Fry

  • Soak dried mushrooms in hot water for 20-30 mins.
  • Drain, discard the stems and chop the caps.
  • Heat oil in a non-stick wok (kadai).
  • Add garlic and fry till dark brown.
  • Add ginger and fry till fragrant.
  • Add cashew nuts and fry till golden brown.
  • Add all the ingredients from green capsicum to snow peas, and dried mushrooms.
  • Stir fry for 2-3 mins.
  • Add bok choy, Chinese cabbage and spring onions.
  • Stir fry for 1 minute.
  • Add tofu and all the seasoning and sauces.
  • Mix well and serve immediately with noodles, tossed in chilli oil.

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