Asian Wok Vegetables with Tofu
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 200 g tofu, diced
- 2 carrots, thinly sliced
- 1 onion (s), thinly sliced
- 1 bunch spring onion (s), cut into thin rings
- 4 medium mushrooms or Egerlinge
- 2 cloves garlic, finely chopped
- Bean sprouts, half a handful
- 2 cm ginger, fresher, finely chopped
- 1 tablespoon sesame oil
- 2 tablespoon oil, (peanut oil or rapeseed oil)
- 2 tablespoon soy sauce
- 1 tablespoon oyster sauce
- Black pepper, coarsely ground
- 1 teaspoon cayenne pepper, or chopped fresh chilli pepper
Print Recipe
Pin Recipe Instructions
- Cut the carrots and onions into fine strips, the spring onions and mushrooms into fine rings or slices and finely chop the garlic cloves and ginger.
- Roast the diced tofu in a little sesame oil in the wok until it browns, then set aside while still warm.
- Heat 2 tablespoons of peanut oil in a wok and quickly fry the vegetables and mushrooms for about 3 minutes at a high temperature, stir-frying. Turn down the temperature a little, add the soy sauce and oyster sauce and season with pepper and cayenne pepper. Now add the fresh soybean sprouts, mix in and cook for just another 1 minute. Then add the tofu and carefully stir everything again briefly and that`s it.
- Serve immediately, with basmati rice.
- Variant:
- Instead of rice, you can also add previously cooked glass noodles directly to the finished vegetable pan, mix in and serve.
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