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Stir Fry Vegetables With Tofu

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Stir Fry Vegetables With Tofu is a simple dish made with a medley of your favorite vegetables stir fried together into one healthy and nutritious dish. Aside from bursting amounts of vitamins and minerals, this dish will entice you on its wonderful color combination. The crunchiness and savoury flavor will surely make the stir fry vegetables with tofu an ultimate dish to be partnered with a big bowl of hot rice or noodles. Yum!

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Stir Fry Vegetables Recipe

Recipe rating: N/A
Course: Vegetable Recipes
Servings

6

servings

Ingredients

  • 3 pieces tofu

  • 1 broccoli (chopped)

  • 1 onion (quartered)

  • 15 snow peas

  • 1 red bell pepper (chopped)

  • 1/4 napa cabbage

  • 20 grams ear mushrooms

  • Shiitake mushrooms

  • A bunch of spring onions (chopped; add extra for garnishing)

  • 1 cup chicken stock (or chicken cube dissolved in hot water)

  • 1 teaspoon soy sauce

  • 2 tablespoons oyster sauce

  • 1 teaspoon hoisin sauce

  • Sugar to taste

  • Pepper to taste

  • 1 teaspoon sesame oil

  • Oil (for cooking)

  • Slurry (1 tablespoon cornstarch dissolved in water)

  • 6 cloves garlic (minced)

  • Young corn (chopped)

  • Singkamas (chopped)

  • 1 thumb ginger (sliced)

  • Fish sauce to taste

Directions

  • Prepare, wash and chop all the ingredients into their desired cuts.
  • In a large bowl, add the ginger, garlic, spring onions, soy sauce, oyster sauce, hoisin sauce, sesame oil, sugar, chicken stock and pepper. Mix until well combined and then let sit for a few minutes.
  • After a few minutes, strain the liquid.
  • In another bowl, soak the ear mushrooms in water until soft. When tender, drain the mushrooms and set the liquid aside for later.
  • Bring a pot of water to a boil. Blanch the chopped broccoli for 40 seconds only. Remove them from the pan and set aside.
  • Heat some oil in a pan. Fry the sliced tofu until light brown and with a crispy crust. Do this in batches. When brown and crispy, remove them from the pan and transfer to a strainer or paper towel to drain excess oil. Set aside.
  • Heat some oil in another pan. Add the onions and saute for a few minutes. Then, add the young corn, chopped singkamas, snow peas, and then stir fry a bit. Add the shiitake and ear mushrooms. Stir fry for a few minutes. Add the reserved mushroom water and cook until the liquid evaporates.
  • Add the soy sauce mixture and stir a bit. Add the broccoli and fried tofu. Lastly, add the sliced bell peppers and napa cabbage. Season with fish sauce and pepper then add the slurry to thicken the sauce. Toss gently until each piece is coated with the sauce. Cook until the sauce thickens a little.
  • Turn the heat off and then transfer the stir fry vegetables with tofu to a serving plate.
  • Enjoy them as a side dish or an ulam to a big bowl of hot steaming rice. Yum!
Stir-fry Vegetables

STIR FRY VEGETABLES RECIPE

Ingredients:

Directions:

  1. Prepare, wash and chop all the ingredients into their desired cuts.
  2. In a large bowl, add the ginger, garlic, spring onions, soy sauce, oyster sauce, hoisin sauce, sesame oil, sugar, chicken stock and pepper. Mix until well combined and then let sit for a few minutes.
  3. After a few minutes, strain the liquid.
  4. In another bowl, soak the ear mushrooms in water until soft. When tender, drain the mushrooms and set the liquid aside for later.
  5. Bring a pot of water to a boil. Blanch the chopped broccoli for 40 seconds only. Remove them from the pan and set aside.
  6. Heat some oil in a pan. Fry the sliced tofu until light brown and with a crispy crust. Do this in batches. When brown and crispy, remove them from the pan and transfer to a strainer or paper towel to drain excess oil. Set aside.
  7. Heat some oil in another pan. Add the onions and saute for a few minutes. Then, add the young corn, chopped singkamas, snow peas, and then stir fry a bit. Add the shiitake and ear mushrooms. Stir fry for a few minutes. Add the reserved mushroom water and cook until the liquid evaporates.
  8. Add the soy sauce mixture and stir a bit. Add the broccoli and fried tofu. Lastly, add the sliced bell peppers and napa cabbage. Season with fish sauce and pepper then add the slurry to thicken the sauce. Toss gently until each piece is coated with the sauce. Cook until the sauce thickens a little.
  9. Turn the heat off and then transfer the stir fry vegetables with tofu to a serving plate.
  10. Enjoy them as a side dish or an ulam to a big bowl of hot steaming rice. Yum!

THE VEGGIE VARIETY

Just like any other kids, I first learned about veggies when I knew about the bahay kubo song. This song mentioned 18 different vegetables but did you know that there are more than a thousand varieties of veggies out there? Amazing! I guess there’s a long list of veggies we need to try!

A plate of food is not complete without the veggies. Aside from the fact that veggies are full of vitamins and minerals, here’s another fun fact: Did you know that a cup of cooked veggies is only 32 calories? If you’re on a diet, you can increase your veggies to also make you fuller!

STIR FRY VEGETABLES WITH TOFU

Stir fry veggies is one among the best veggie dishes. No matter how unique your veggie is, stir frying them would always result to a not just delicious but also a healthy meal. While we love our favorite chinese dish chopseuy, the stir fry veggies is the more flexible version as you can add any veggie you like.

I recently discovered about ear mushrooms and immediately want to try it in a dish. Since this will be my first time using it, it would be safe to have it served with other veggies. Kumbaga, “walang talo”.  With the stir fry veggies giving different flavors, textures and chewiness, this dish is perfect for rice or as a noodle topping!

If you want to experiment with different veggies, make sure to turn them into stir fry veggies with tofu. If you wanna know how to make this dish, read and follow the simple steps below. Yum!

HOW TO COOK STIR FRY VEGETABLES

Don’t be intimidated much with the long list of ingredients as the stir fry vegetables with tofu is truly easy to prepare.

Before anything else, I recommend you to chop, cut and slice all the ingredients for a smooth process flow. If you will be dealing with a large batch, a vegetable chopper might be of great help. We aim for the cuts to be almost similar in shape and size.

Let’s create the sauce first. The sweet and savoury sauce is made by combining ginger, garlic, spring onions, soy sauce, oyster sauce, hoisin sauce, sesame oil, sugar, chicken stock and pepper. You can adjust the seasonings however you like.

For this recipe, you can choose any veggie you like as long as the whole dish creates a rainbow of colors. The veggies in this recipe are the highly recommended ones. I added two type of mushrooms for more flavor and texture. The shiitake mushrooms can be used readily while the ear mushrooms must be soaked in water for quite a bit to tenderize and cook faster.

The broccoli is blanched quickly to develop that bright green color and to make it crunchier. For the snow peas, make sure to cut the edges for the water to enter (I did not cut the edges once and the snow peas is too chewy and not cooked). Instead of pork, the tofu is our main meat. The tofu is cut into cubes and then fried until crispy.

Start the stir frying with the aromatic base and then add the veggies one by one to cook. The secret to get the perfect stir fried veggies is to cook first the “hard” veggies or the veggies which cooks long, and adding the veggies which cooks fast last. In this case, the young corn, singkamas, snow peas were added in first. The sauce is added and thickened with the slurry. The ones to add last are the bell peppers and napa cabbage.

When everything is cooked and well coated with the sauce, then its ready!

I usually enjoy my stir fry veggies as a side dish but since it already has the meat and the veggies, this dish can already enjoyed as a complete dish once served with rice. Yum!

Stir-fry Vegetables Recipe (TAGALOG)

Mga Sangkap:

Paano Lutuin:

  1. Ihanda, linisin at hiwain ang mga sangkap.
  2. Sa malaking bowl, ilagay ang luya, bawang, spring onions, toyo, oyster sauce, hoisin sauce, sesame oil, asukal, pinaglagaan ng manok at paminta. Haluin it ng mabuti at isantabi.
  3. Pagkalipas ng ilang minuto, gumamit ng strainer para masala ang liquid.
  4. Sa isa pang bowl, ibabad sa tubig ang ear mushrooms hanggang lumambot. Kapag malambot na, paghiwalayin ang mushrooms at ang tubig. Isantabi ang mga ito.
  5. Magpakulo ng tubig sa isang pot. Pakuluan ang brocollis ng 40 segundo laman. Alisin agad ang mga to sa kawali at isantabi.
  6. Magpainit ng mantika. Iprito ang mga tokwa hanggang maging light brown at crispy. Gawin ito ng batches. Kapag luto na, alisin ang mga ito sa kawali at ilipat sa strainer o paper towel para tumulo ang sobrang mantika. Isantabi.
  7. Magpainit ng mantika sa isa pang kawali. Ilagay ang sibuyas at igisa ng ilang minuto. Saka ilagay ang young corn, singkamas, sitsaro, pechay baguio at igisa ng konti. Sunod na ilagay ang shiitake at ear mushrooms. Igisa ang mga ito ng magkakasama saka ilagay ang liquid na pinagbabadan ng mushrooms. Hayaan lang ito maluto hanggang maiga ang sabaw.
  8. Ilagay ang ginawang soy sauce mixture at haluin. Sunod na ilagay ang broccoli at tokwa. Huling ilagay ang mga bell pepper at pechay baguio. Timplahan ito ng patis at paminta bago ilagay ang slurry. Haluin ito ng bahagya at lutuin hanggang lumapot ng konti ang sauce.
  9. Patayin ang apoy at ilipat ang stir fry veggies with tofu sa serving plate.
  10. Enjoyin ito bilang side dish o gawing ulam sa malaking bowl ng mainit na kanin. Yum!
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