Tofu & Mixed Vegetable Stir Fry Recipe

Name: Tofu & Mixed Vegetable Stir Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 -2 dried shiitake mushroom; Marinade; 1/3 cup chicken stock; 1/4 cup rice wine (Dry Sherry is OK. NOT COOKING SHERRY); 4 tablespoons soya sauce (The best is made with soy beans, salt,and Water. Nothing else.); 2 tablespoons cornstarch; 1/2 lb firm tofu, cut into 1/2 inch cubes; Vegetables; 2 tablespoons sesame seeds; 2 tablespoons peanut oil; 3 -4 garlic cloves, minced; 2 tablespoons ginger, grated; 1/4 cup cut bite size cauliflower; 1/4 cup cut bite size broccoli; 1/4 cup cut bite size snow peas; 1/4 cup cut bite size baby carrots; 1/4 cup cut bite size julinne red bell pepper; 1/4 cup cut bite size yellow bell pepper, julinne; 1/4 cup cut bite size green onion, 1 inch pieces; 1/2 lb fresh bean sprout; sambal oelek; 3 tablespoons peanut oil; uncooked fine rice noodles

Servings: persons

1 -2 dried shiitake mushroom
Marinade
1/3 cup chicken stock
1/4 cup rice wine (Dry Sherry is OK. NOT COOKING SHERRY)
4 tablespoons soya sauce (The best is made with soy beans, salt,and Water. Nothing else.)
2 tablespoons cornstarch
1/2 lb firm tofu, cut into 1/2 inch cubes
Vegetables
2 tablespoons sesame seeds
2 tablespoons peanut oil
3 -4 garlic cloves, minced
2 tablespoons ginger, grated
1/4 cup cut bite size cauliflower
1/4 cup cut bite size broccoli
1/4 cup cut bite size snow peas
1/4 cup cut bite size baby carrots
1/4 cup cut bite size julinne red bell pepper
1/4 cup cut bite size yellow bell pepper, julinne
1/4 cup cut bite size green onion, 1 inch pieces
1/2 lb fresh bean sprout
sambal oelek
3 tablespoons peanut oil
uncooked fine rice noodles

1
Put the Shiitaki in a micro wave safe bowl with water to cover.
2
Nuke for 22 seconds. Let set for 30 minutes.
3
Mix the four marinade ingredients. Add the Tofu. Stir gently to coat.
4
When the mushrooms are ready, drain and cut into thin slices the size of your thumb nail. Set aside.
5
Heat the wok.
6
Toast the Sesame Seeds 'til golden. Set aside.
7
Add the Oil to wok. Swirl to coat. Add garlic and Ginger. Stir fry 1 minute.
8
Add all the vegetables but snow peas and Bean sprouts. Stir fry 3-4 minutes.
9
Add Snow peas, Stir fry 2 minutes.
10
Push vegetables up the sides of the wok.
11
Lift the Tofu from the marinade, set aside.
12
Add the Sabal Oelek to the marinade, Mix well, add to the center of the wok. ***NOTE*** If you're not familiar with Sabal Oelek, it is an delicious asian chili paste but IT IS HOT! By all means got to know it but use caution try less than 1/4 teaspoon the first time. You can work you're way up as you learn.
13
Stir 'til the sauce starts to thicken.
14
Add the Tofu and Bean Sprouts, stir gently to mix.
15
Heat through.
16
Empty the wok into a serving bowl. keep warm.
17
Quickly clean and dry the wok. Heat, add 3 TBS oil. Add noodles, stir as they puff.
18
Place hot noodles on each plate. Top with the vegetables. Top with toasted Sesame Seeds. Serve.

418

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 1 -2 dried shiitake mushroom, Marinade, 1/3 cup chicken stock, 1/4 cup rice wine (Dry Sherry is OK. NOT COOKING SHERRY), and more.

Yes, Tofu & Mixed Vegetable Stir Fry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tofu & Mixed Vegetable Stir Fry

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