Stir‑fry with Tofu and Green Vegetables
A stir‑fry featuring tofu and fresh green vegetables, a recipe from the Flower Vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 2 Zucchini
- 300 g Sugar snap peas
- 600 g Broccoli florets
- Salt
- 6 Spring Onions
- 400 g Tofu
- 1 Garlic clove
- 1 tsp freshly grated ginger
- 2 tbsp sesame oil
- 2 tbsp sesame seeds
- 2 tbsp kaffir lime leaves
- light soy sauce
- black pepper (ground)
- Lemon juice
Instructions
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1.
Wash, trim and halve the zucchini lengthwise; remove seeds and slice into thin strips. Wash and dry the sugar snap peas. Rinse broccoli and leave florets whole or cut in half depending on size. Blanch in salted water for 2‑3 minutes until firm, then shock in cold water and drain. Cut spring onions into 3‑4 cm strips. Dice tofu. Peel and finely chop garlic. In a hot pan or wok, stir‑fry garlic, ginger and sugar snap peas in oil for 2‑3 minutes. Add zucchini strips, sesame seeds and spring onions; cook another 2‑3 minutes. Toss in broccoli and kaffir lime leaves, cooking together for 1‑2 minutes until just tender. Finally, add tofu to warm through. Season with soy sauce, pepper and lemon juice before serving.
