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Stir fried tofu with vegetables

A delicious vegan stir fry of tofu seasoned with sesame oil and soy sauce

Stir fried tofu with vegetables
Total time 35 mins
Preparation time: 20 mins
Cooking time: 15 mins
Nutrition facts (per portion): 2177 kJ / 521 kcal
Fat: 39,2 g
Protein: 23,8 g
Carbohydrates: 12,4 g

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

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

  1. Blanch green beans in boiling water in a wok for about 2 minutes, remove, drain and set aside.
     
  2. Blanch snow peas as well, drain and set aside.
     
  3. Drain water from wok, pat wok dry and add a little oil. Add chili pepper to the wok, sauté and remove.
     
  4. Heat 1 tbsp oil in the wok. Add tofu, fry all sides until golden brown and remove.
     
  5. Add garlic and ginger to the wok and fry in the remaining oil.
     
  6. 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.
     
  7. Season everything with Kikkoman seasoning for sushi rice, Kikkoman soy sauce and Kikkoman sesame oil.
     
  8. 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.

Total time 35 mins
Preparation time: 20 mins
Cooking time: 15 mins
Nutrition facts (per portion): 2177 kJ / 521 kcal
Fat: 39,2 g
Protein: 23,8 g
Carbohydrates: 12,4 g

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

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