Tofu and Vegetable Stir-Fry
This is a very simple and easily customizable Tofu and Vegetable Stir-Fry. Feel free to use any other vegetables of choice and whatever you can find lying in your fridge! The tofu is marinated in a sweet, savory, andspicy gochujang-based sauce before being pan-fried with vegetables and mushrooms. This is perfect enjoyed with rice for a delicious and satisfying meal.
Ingredients
SAUCE
- 1 tbsp gochujang or Korean chili paste
- 1.5-2 tbsp vegetarian oyster sauce adjust to taste
- 1 tbsp tomato ketchup
- 1.5 tbsp maple syrup or sugar
- 1/4 tsp ground black pepper
- 1-2 tsp chili oil , optional for extra heat
- 3 tbsp room temperature water
TOFU & VEGETABLES
- 1/2 lb pressed extra firm tofu
- 3.5 oz carrot thinly sliced
- 1 small onion thinly sliced
- 3 green onions sliced (white and green parts separated)
- 3.5 oz fresh mushrooms of choice sliced into 2-inch (5-cm) long pieces
- Any other vegetables of your choice!
- Neutral oil for cooking
- Salt and pepper to taste - for vegetables
- Water to cook if needed
TO FINISH
- Drizzle of sesame oil to finish
TO SERVE
- Steamed rice
Instructions
SAUCE
- Mix all the ingredients together in a small bowl. Taste the sauce and feel free to adjust it depending on your preference.
STIR-FRYING
- Drain and press the block tofu. I purchased a pre-pressed block of extra firm tofu so I simply patted it try.
- Slice the tofu into 3/4-inch thick pieces in any shape of your choice. I sliced mine into rectangular pieces.
- Place the tofu in a deep dish or bowl. Pour half of the sauce over and then coat each piece of tofu into the sauce. Leave to marinate for at least 30 minutes. Reserve the remaining sauce for the stir-fry later on.
- Meanwhile, prepare your vegetables of choice.
- Heat a large skillet or pan over medium heat. Add the oil. Once hot, add the marinated tofu.
- Pan-fry the tofu for 2-3 minutes or until lightly brown around the edges. Flip over and repeat fro the remaining side.
- Move the tofu to the side.
- Over medium high heat, add more oil then stir-fry the onions and white part of the green onions until tender.
- Add the carrots and cook until crisp tender. Add the mushrooms and then cook as well.
- Mix everything together and then pour the remaining sauce. Lower the heat and allow the sauce to coat each piece of tofu and vegetable.
- Taste the tofu/vegetables and feel free to season with more salt and pepper if needed. You can also add a splash of water to loosen the sauce. Add the green parts of the green onion.
- Turn off the heat. Finish with a generous drizzle of sesame oil.
- Serve this while hot and enjoy with some rice or noodles.
WATCH Video
NUTRITIONAL INFO
Serving: 1serving | Calories: 347kcal | Carbohydrates: 31g | Protein: 12g | Fat: 21g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Sodium: 553mg | Potassium: 716mg | Fiber: 4g | Sugar: 19g | Vitamin A: 8524IU | Vitamin C: 13mg | Calcium: 103mg | Iron: 2mg
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