Tofu stir-fry with vegetables
Try the delicious tofu stir-fry with vegetables from Spoonsparrow!
Ingredients
- 450 g tofu
- 10 g ginger (1 piece)
- 6 tbsp soy sauce
- 1 tsp five-spice mix
- 2 tsp sambal oelek
- 40 g sugar (2 tbsp)
- 20 g dried mu-er mushrooms
- 20 g dried shiitake mushrooms
- 150 g oyster mushrooms
- 150 g bamboo shoots (canned)
- 10 g coriander (0.5 bunch)
- 2 carrots
- 200 g small zucchini (1 small zucchini)
- 150 g small broccoli florets
- 150 g sugar snap peas
- 200 g Chinese cabbage (1 piece)
- 4 tbsp sesame oil
- 2 tbsp oyster sauce
Instructions
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1.
Cut tofu into 2 cm cubes and place in a shallow bowl.
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2.
Peel ginger and finely chop. Mix with soy sauce, five-spice mix, sambal oelek, and sugar. Combine with tofu and let marinate covered for about 30 minutes.
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3.
Soak mushrooms in warm water for about 10 minutes, then remove and roughly chop. Drain bamboo shoots.
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4.
Meanwhile soak dried mushrooms in warm water for about 10 minutes. Clean fresh mushrooms and cut into large pieces. Drain bamboo shoots. Wash coriander, shake dry, and pluck leaves. Remove dried mushrooms from water and chop.
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5.
Peel carrots, wash zucchini and clean; slice both. Wash broccoli. Wash sugar snap peas. Wash Chinese cabbage, clean, and cut into fine strips.
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6.
Heat a little oil in a wok. Sauté carrots over high heat for 2 minutes. Add mushrooms and cook for 2 minutes. Continue with zucchini, broccoli, sugar snap peas, and cabbage, adding remaining oil as needed.
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7.
Add bamboo shoots and half the coriander, then add tofu with its marinate. Season with oyster sauce and simmer on low heat for about 7 minutes until cooked through. Divide among four plates and sprinkle with remaining coriander.
