Tofu Stir Fry
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A vegan recipe for tofu stir fry with ginger, mushrooms and beansprouts.
17 February, 2013
ingredients
Oil
2 tbsp, vegetable
Tofu
450 g, in cubes
Shallots
4 each
Garlic
2 cloves, crushed
Ginger
1 tbsp, fresh
Corn
200 g, mini cobs
Peas
200g, snow
Bean sprouts
200 g
Mushrooms
200 g, shitake
Vegetable stock
225 ml
Sugar
1 tbsp, brown
Soy
1 tbsp, sauce
Cornstarch
2 tbsp
Preparation
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.
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.
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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