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Sometimes when I go shopping, I get excited and buy too much stuff (like soy meat, tofu)for one week. But as the week goes by I am either too tired to cook or sometimes I completely forget about them. But the good thing about these packaged soy products is that they usually have a long shelf life, which is good for me.

Anyway this weekend, as I was cleaning the fridge, I found a box of extra-firm tofu that I bought, hmmmm, may be 2 months ago (expiration date: September 2006, yippee). I also had half a bag of frozen broccoli stir fry vegetables. So I made stir fry vegetables with tofu and white rice.

Print Recipe
Stir fry Vegetables with Tofu Yum
Stir fry Vegetables with Tofu
Course main course
Cuisine fusion
Prep Time 10 minutes
Cook Time 20 minutes
Servings
serving
Ingredients
  • 2 Carrots - medium
  • 12 peas Snow
  • Broccoli Frozen stir fry - thawed
  • 1/4 cup Water Chestnuts
  • 1 Onion - small
  • 5 - 6 Green onions
  • ¼ tsp Red chili flakes
  • 1 Ginger ” - minced
  • 2 cloves Garlic
Sauce Ingredients:
  • 3 tsps Soy Sauce Low-sodium
  • 1 tbsp Sherry rice wine or Chinese
  • ¼ cup Vegetable stock (you can substitute with water)
  • 1 tsp Sugar
  • pinch Salt
  • 2 tsp Corn flour water - mixed in 1 tbsp of
Course main course
Cuisine fusion
Prep Time 10 minutes
Cook Time 20 minutes
Servings
serving
Ingredients
  • 2 Carrots - medium
  • 12 peas Snow
  • Broccoli Frozen stir fry - thawed
  • 1/4 cup Water Chestnuts
  • 1 Onion - small
  • 5 - 6 Green onions
  • ¼ tsp Red chili flakes
  • 1 Ginger ” - minced
  • 2 cloves Garlic
Sauce Ingredients:
  • 3 tsps Soy Sauce Low-sodium
  • 1 tbsp Sherry rice wine or Chinese
  • ¼ cup Vegetable stock (you can substitute with water)
  • 1 tsp Sugar
  • pinch Salt
  • 2 tsp Corn flour water - mixed in 1 tbsp of
Stir fry Vegetables with Tofu
Instructions
  1. Remove tofu from the package, rinse with water. Place it on several layers of paper towel and blot out the water. Cut it into 1 inch cubes.
  2. Thinly slice all the veggies. Make sure they are all almost the same size.
  3. Heat 2 tbsp of oil in a large wok or skillet. Add tofu and fry the cubes till they are golden brown on all sides. Remove with a slotted spoon onto paper towel.
  4. In the remaining oil, add red chili flakes, ginger and garlic and stir fry for 30 seconds. Add all the veggies and fry for about 3-5 minutes until they are crisp tender.
  5. Add the sauce to the veggies and bring it to a boil. Keep stirring constantly until the sauce thickens and becomes clear.
  6. Add tofu, salt and pepper and fry for 1 minute.
  7. Remove and serve hot with rice or noodles.
Recipe Notes

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6 thoughts on “Stir fry Vegetables with Tofu”

  1. welcome to the blogging world pavani! looks like a nice recipe. Thanks for adding me to your blogroll.

    cheers!

  2. I have been looking for a tofu recipe. All the recipes that I tried so far has been disasters. Thanks for sharing.

  3. Welcome to the world of foodblogging. Ur dish looks delicious. Miss eating tofu back home. Itz too expensive here in Switzerland.

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