Stir fried tofu with vegetables
A delicious vegan stir fry of tofu seasoned with sesame oil and soy sauce
Ingredients for 2 portion(s)
- 250 g firm tofu, in cubes
- 50 g green beans, in pieces
- 50 g snow peas, cut in half diagonally
- 1 small red chili pepper, finely diced
- 1 clove of garlic, finely diced
- 15 g fresh ginger, finely diced
- 1 small pak choi stems (white part), in strips
- 50g bean sprouts
- 5 tbsp frying oil *Tip 3
- 2 tbsp Kikkoman seasoning for sushi rice *Tip 1 (alternative: see tip below)
- 2 tbsp Kikkoman naturally brewed soy sauce *Tip 2 (alternative: see tip below)
- 1 tbsp Kikkoman toasted sesame oil
For the topping:
- 1 small carrot, in very fine strips
- 20 g leek, in fine strips
- 4-6 small pak choi leaves
- 1 spring onion, finely sliced
- 2-3 stalks flat leaf parsley, leaves plucked off
- 3 stalks coriander, leaves plucked off
Preparation
- Blanch green beans in boiling water in a wok for about 2 minutes, remove, drain and set aside.
- Blanch snow peas as well, drain and set aside.
- Drain water from wok, pat wok dry and add a little oil. Add chili pepper to the wok, sauté and remove.
- Heat 1 tbsp oil in the wok. Add tofu, fry all sides until golden brown and remove.
- Add garlic and ginger to the wok and fry in the remaining oil.
- Add pak choi stems (white part) and bean sprouts and stir fry. Add blanched beans and snow peas and stir fry briefly. Add tofu and pak choi leaves.
- Season everything with Kikkoman seasoning for sushi rice, Kikkoman soy sauce and Kikkoman sesame oil.
- Top the tofu stir fry with carrot and leek strips, pak choi leaves, spring onion, fried chilli, parsley and coriander and serve with cooked basmati rice if desired.
Tip 1: Alternative for Kikkoman seasoning for sushi rice: Other sushi vinegar or rice vinegar with some sugar and salt.
Tip 2: Alternatives for Kikkoman naturally brewed soy sauce: Kikkoman naturally brewed less salt soy sauce, Tamari gluten-free soy sauce and Organic soy sauce.
Tip 3: Use vegetable oil or soy bean oil to fry with. Never use sesame oil for frying.
Tip 4: A high temperature heat is important for wok cooking. But be careful when the oil is hot - adding ingredients that are damp can flame up or spit.
Tip 5: Non-stick, metal sheet, cast iron woks are slightly different in terms of heat conduction, suitability for electric, gas and induction hobs and cleaning care. Instead of a wok, a frying pan can be used as long as you cook with high temperature and stir fry according to the steps.
Tip 6: Never overload to the wok. For cooking big portions, cook in batches for the best results.
Tip 7: Gently stir and turn the ingredients in the wok so not to break them up.
Tip 8: Finish by seasoning with soy sauce and sesame oil for perfect glaze, aroma and flavour.
Used products in this recipe
Ingredients for 2 portion(s)
- 250 g firm tofu, in cubes
- 50 g green beans, in pieces
- 50 g snow peas, cut in half diagonally
- 1 small red chili pepper, finely diced
- 1 clove of garlic, finely diced
- 15 g fresh ginger, finely diced
- 1 small pak choi stems (white part), in strips
- 50g bean sprouts
- 5 tbsp frying oil *Tip 3
- 2 tbsp Kikkoman seasoning for sushi rice *Tip 1 (alternative: see tip below)
- 2 tbsp Kikkoman naturally brewed soy sauce *Tip 2 (alternative: see tip below)
- 1 tbsp Kikkoman toasted sesame oil
For the topping:
- 1 small carrot, in very fine strips
- 20 g leek, in fine strips
- 4-6 small pak choi leaves
- 1 spring onion, finely sliced
- 2-3 stalks flat leaf parsley, leaves plucked off
- 3 stalks coriander, leaves plucked off