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Stir-fried Tofu with Vegetables

Recipe by Kylie Kwong from Kylie Kwong: Simply Magic

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I must stress the importance of slicing ingredients finely when stir-frying: not only do they cook correctly, but the overall look is wild – so much movement and colour! Serve as part of a banquet for 4–6.

Serves 4 to 6

Ingredients

1 small carrot peeled
1 medium Zucchini courgette
½ medium red pepper
2 tablespoons Peanut Oil
200 g packet five spice pressed Tofus finely sliced
1 medium Red Onion finely sliced
1 tablespoon Ginger julienne
¼ cup shao hsing wine or dry sherry
2 teaspoons white sugar
2 teaspoons light Soy sauce
2 teaspoons malt vinegar
1 teaspoon Oyster sauce
½ teaspoon Sesame Oil
½ cup spring onion scallion julienne

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Method

Cut carrot and zucchini in half lengthways, then finely slice on the diagonal.
Remove seeds and membranes from pepper and cut into fine slices.
Heat oil in a hot wok until surface seems to shimmer slightly.
Add carrot, tofu, onion and ginger and stir-fry for 1 minute. Add wine or sherry, zucchini, pepper and sugar and stir-fry for 1 minute.
Pour in soy sauce, vinegar, oyster sauce and sesame oil and stir-fry for a further minute or until vegetables are just tender.
Toss in spring onion, stir-fry for 10 seconds, then remove from heat.
Transfer to a large bowl and serve immediately.

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What do you think?

MH139 7 months ago

A very simple and tasty recipe, easy to do for a solo dinner.

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123 December 2009

very tasteful

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SM3 December 2008

Very easy to prepare and full of flavour

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