Chilli Ginger Vegetable Tofu Stir Fry Recipe
A high protein Asian recipe with tofu - drained on paper and cut into thick finger length, button mushrooms - sliced, red bell pepper (capsicum) - sliced. Ready in 55 min, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
16 steps- 1
To begin making the Chilli Ginger Vegetable Tofu stir fry, first place the Tofu pieces in a mixing bowl
tofu - drained on paper and cut into thick finger length(250 grams)teaspoons ginger - grated(2)inch ginger - cut into fine julienne(1) - 2
In a small bowl whisk together 2 tablespoon light soy sauce,1 tablespoon vinegar, salt, 1 chopped chilly, grated ginger and whisk
teaspoons ginger - grated(2)inch ginger - cut into fine julienne(1)fresh red chillies - chopped or green chillies(2)plum sauce - (asian)(2 tablespoon)light soy sauce(3 tablespoon)rice wine vinegar(2 tablespoon)salt - to tastecoriander (dhania) leaves - chopped - 3
Drizzle this mixture over the tofu pieces and mix to coat well
tofu - drained on paper and cut into thick finger length(250 grams) - 4
Keep aside for at least 30 minutes
- 5
Heat 2 tablespoon oil in a wok
- 6
Add the tofu pieces and fry on high heat till they turn golden brown
tofu - drained on paper and cut into thick finger length(250 grams) - 7
Take them out and keep aside till further use
- 8
Add the remaining oil in the wok
- 9
Add the onion, garlic and sauté for a few seconds on high heat
onion - sliced lengthwise(1)cloves garlic - finely minced(4)garlic - chives (chopped) - 10
Add the mushrooms and sauté till they sweat
button mushrooms - sliced(6) - 11
Add the chillies and other vegetables and sauté for 1-2 minutes
fresh red chillies - chopped or green chillies(2) - 12
Add the ginger julienne, reserving a few for the garnish
teaspoons ginger - grated(2)inch ginger - cut into fine julienne(1)sesame seeds (til seeds) - as required for garnish - 13
Add the Tofu pieces, sauces, pepper and vinegar and stir well
tofu - drained on paper and cut into thick finger length(250 grams)red bell pepper (capsicum) - sliced(1)yellow bell pepper (capsicum) - sliced(1)green bell pepper (capsicum) - sliced(1)plum sauce - (asian)(2 tablespoon)light soy sauce(3 tablespoon)rice wine vinegar(2 tablespoon) - 14
Adjust the salt if required and take out the stir-fry on a serving plate
salt - to tastesesame seeds (til seeds) - as required for garnish - 15
Garnish with the chives, remaining ginger julienne and sesame seeds
teaspoons ginger - grated(2)inch ginger - cut into fine julienne(1)sesame seeds (til seeds) - as required for garnishgarlic - chives (chopped) - 16
Chilli Ginger Vegetable Tofu can be served as a light meal by itself or with Spicy Schezuan Vegetarian Noodles for a complete meal
tofu - drained on paper and cut into thick finger length(250 grams)teaspoons ginger - grated(2)inch ginger - cut into fine julienne(1)light soy sauce(3 tablespoon)
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Chilli Ginger Vegetable Tofu Stir Fry Recipe
A high protein Asian recipe with tofu - drained on paper and cut into thick finger length, button mushrooms - sliced, red bell pepper (capsicum) - sliced. Ready in 55 min, serves 4.
Curated byKavya Sharma🇮🇳
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Directions
16 steps- 1
To begin making the Chilli Ginger Vegetable Tofu stir fry, first place the Tofu pieces in a mixing bowl
tofu - drained on paper and cut into thick finger length(250 grams)teaspoons ginger - grated(2)inch ginger - cut into fine julienne(1) - 2
In a small bowl whisk together 2 tablespoon light soy sauce,1 tablespoon vinegar, salt, 1 chopped chilly, grated ginger and whisk
teaspoons ginger - grated(2)inch ginger - cut into fine julienne(1)fresh red chillies - chopped or green chillies(2)plum sauce - (asian)(2 tablespoon)light soy sauce(3 tablespoon)rice wine vinegar(2 tablespoon)salt - to tastecoriander (dhania) leaves - chopped - 3
Drizzle this mixture over the tofu pieces and mix to coat well
tofu - drained on paper and cut into thick finger length(250 grams) - 4
Keep aside for at least 30 minutes
- 5
Heat 2 tablespoon oil in a wok
- 6
Add the tofu pieces and fry on high heat till they turn golden brown
tofu - drained on paper and cut into thick finger length(250 grams) - 7
Take them out and keep aside till further use
- 8
Add the remaining oil in the wok
- 9
Add the onion, garlic and sauté for a few seconds on high heat
onion - sliced lengthwise(1)cloves garlic - finely minced(4)garlic - chives (chopped) - 10
Add the mushrooms and sauté till they sweat
button mushrooms - sliced(6) - 11
Add the chillies and other vegetables and sauté for 1-2 minutes
fresh red chillies - chopped or green chillies(2) - 12
Add the ginger julienne, reserving a few for the garnish
teaspoons ginger - grated(2)inch ginger - cut into fine julienne(1)sesame seeds (til seeds) - as required for garnish - 13
Add the Tofu pieces, sauces, pepper and vinegar and stir well
tofu - drained on paper and cut into thick finger length(250 grams)red bell pepper (capsicum) - sliced(1)yellow bell pepper (capsicum) - sliced(1)green bell pepper (capsicum) - sliced(1)plum sauce - (asian)(2 tablespoon)light soy sauce(3 tablespoon)rice wine vinegar(2 tablespoon) - 14
Adjust the salt if required and take out the stir-fry on a serving plate
salt - to tastesesame seeds (til seeds) - as required for garnish - 15
Garnish with the chives, remaining ginger julienne and sesame seeds
teaspoons ginger - grated(2)inch ginger - cut into fine julienne(1)sesame seeds (til seeds) - as required for garnishgarlic - chives (chopped) - 16
Chilli Ginger Vegetable Tofu can be served as a light meal by itself or with Spicy Schezuan Vegetarian Noodles for a complete meal
tofu - drained on paper and cut into thick finger length(250 grams)teaspoons ginger - grated(2)inch ginger - cut into fine julienne(1)light soy sauce(3 tablespoon)
Rate this recipe
