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Veggie and Tofu Stir-Fry
Paruošimo laikas
8 mins
Gaminimo laikas
14 mins
Visas laikas
22 mins
Kiekis: 3 servings
Autorius: Skanauk su Aušra
  • 1 (250 g) firm tofu
  • 2 tbsp corn starch
  • pinch of sea salt, white pepper
  • 1 tbsp oil
  • oil for cooking
  • 2 c red cabbage, thinly sliced
  • 1 c broccoli, separated into florets
  • 1 red pepper, julienned
  • 1 carrot, julienned
  • 1 c green beans, cutted into 2-3 pieces
  • 2 tbsp ginger, julienned
  • 2 cloves of garlic, grated
  • 1/4 c soy sauce
  • 1/4 c water
  • 2 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 2 tbsp maple syrup
  • 1 tbsp corn starch
  • 1 tsp sauce "Sriracha"
  • pinch of white pepper
  1. Drain the tofu. Wrap the tofu in a paper towel. Place a cutting board or heavy thing on it. Keep for about 15-20 minutes, until the water is removed. Cut into cubes.
  2. In a bowl, toss the tofu with cornstarch, drizzle with oil, season with salt and pepper.

  3. In a large skillet, heat the oil over medium heat. Add the tofu. Cook until both sides are lightly golden, about 6 min. Remove from the skillet and set aside.

  4. Meanwhile, prepare the sauce. In a bowl, combine all ingredients.

  5. In a large skillet, heat the oil over medium-high heat. Add all veggies. Cook, stirring, about 4-5 min.

  6. Add the sauce and combine with veggies. Then add the tofu, carefully combine. Cook until the sauce thickened, about 3-4 min. Veggies should be crispy.

  7. Sprinkle with spring onions (optional).