Tofu Vegetable Stir‑Fry
Try this basic recipe for a tofu and vegetable stir‑fry from Spoonsparrow!
Ingredients
- 250 g Tofu
- 2 red bell peppers
- 400 g Broccoli
- 100 g bean sprouts
- 1 onion
- 1 Garlic clove
- 3 tbsp peanut oil
- 50 g cashew nuts
- light soy sauce
- Salt
- white pepper
- 200 g rice noodles
Instructions
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1.
Cut the tofu into about 2 cm cubes. Wash, trim, and slice the bell peppers into strips. Rinse the broccoli and break into florets. Rinse the bean sprouts in hot water and drain well. Peel and finely dice the onion and garlic.
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2.
Heat oil in a wok. Sauté the tofu and onion over medium heat for 1–2 minutes. Add the broccoli, bean sprouts, and bell pepper strips; stir‑fry for 2–3 minutes, stirring occasionally. Add the garlic and cashew nuts, and continue cooking with stirring for another 2–3 minutes.
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3.
Meanwhile, cook the rice noodles in a pot of boiling water according to package instructions, then drain and set aside. Season the tofu vegetable mixture with soy sauce, sea salt, and white pepper, and serve over the cooked rice noodles.
