Tofu Vegetables Recipe
Fried Tofu with broccoli, Nappa cabbage, mushroom, carrots, snow peas, water chestnuts, zucchini, and baby corn with a brown sauce
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Tofu
Press the firm tofu to remove excess moisture. Cut into cubes.
- 2
Fry the Tofu
In a large skillet or wok, heat 2 tablespoons of oil over medium-high heat. Add the tofu cubes and fry until golden brown on all sides. Remove and set aside.
- 3
Stir-fry the Vegetables
In the same skillet, add another tablespoon of oil if needed. Add the broccoli, Napa cabbage, mushrooms, carrots, snow peas, water chestnuts, zucchini, and baby corn. Stir-fry for about 5-7 minutes until the vegetables are tender-crisp.
- 4
Make the Brown Sauce
In a small bowl, mix together 3 tablespoons of soy sauce, 2 tablespoons of hoisin sauce, 1 tablespoon of sesame oil, and 1 teaspoon of cornstarch mixed with 2 tablespoons of water.
- 5
Combine Everything
Add the fried tofu back into the skillet with the vegetables. Pour the brown sauce over the mixture and stir well to coat everything. Cook for an additional 2-3 minutes, allowing the sauce to thicken.
- 6
Serve
Remove from heat and serve hot over rice or noodles.
