Tofu Vegetable Stir Fry
A quick and flavorful stir fry with tofu and a medley of fresh vegetables, perfect for a satisfying meal.
Ingredients
Vegetables and Aromatics
- 1 head 1/2 head cabbage, sliced
- 1 bunch 1 bunch baby bok choy, sliced
- 6 6 shiitake mushrooms, sliced
- 15 15 snow peas
- 1 carrot 1 carrot, sliced
- 1 onion 1 onion, sliced
- 4 cloves 4 cloves garlic, crushed
Tofu and Seasoning
- 12 oz. 12 oz. tofu, extra firm, cubed Press to remove moisture.
- 2 tablespoons 2 tablespoons soy sauce
- 2 teaspoons 2 teaspoons sesame oil
- 1 tablespoon 1 tablespoon oyster sauce
- 1 tablespoon 1 tablespoon cornstarch
- 1 cup 1 cup water
- 1 cup 1 cup cooking oil For frying.
- 1/2 teaspoon 1/2 teaspoon sugar
- Salt and ground black pepper to taste Salt and ground black pepper to taste
- 1 Knorr Chicken Cube 1 Knorr Chicken Cube Enhances flavor.
Instructions
Frying the Tofu
- Heat 1 cup of cooking oil in a small pot over medium heat.
- Carefully add the cubed tofu and fry until golden brown, about 5 to 7 minutes.
- Remove the tofu from the oil and place it on paper towels to absorb excess oil.
- Set aside.
Sauté the Aromatics
- In a wok, heat about 3 tablespoons of oil used for frying the tofu.
- Add sliced onion and crushed garlic, sauté for 2 to 3 minutes until onion is translucent.
Introducing the Vegetables
- Add sliced mushrooms and carrots to the wok and stir-fry for another 2 minutes.
Adding the Sauce
- Pour soy sauce over the sautéed vegetables, toss well to coat, and cook for another 2 minutes.
Creating the Base
- Add snow peas, Knorr Chicken Cube, and 1 cup of water to the mixture and bring to a boil.
Cooking the Remaining Vegetables
- Once boiling, add sliced cabbage, baby bok choy, and green peas.
- Toss to combine and cover the wok, cooking for about 3 minutes until vegetables wilt slightly.
Bringing in the Tofu
- Add the fried tofu back into the wok.
- Season with sugar, salt, and ground black pepper to taste, stirring gently.
Thickening the Sauce
- Mix cornstarch with 3 tablespoons of water to create a slurry.
- Pour this mixture into the wok, stirring continuously to thicken the sauce.
Finishing Touches
- Cook for another minute until the sauce reaches desired consistency.
- Drizzle sesame oil over the dish and give it a final stir.
Serving
- Transfer the Tofu Vegetable Stir Fry to a serving bowl.
- Serve over steamed rice and garnish with sesame seeds or chopped green onions if desired.
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Notes
Perfect for meal prepping, can be stored in an airtight container in the refrigerator for up to 3 days. Freeze for up to a month.