Vegetable and Tofu Stir Fry with Ginger |
Prep time:
Cook time:
Total time:
Serves: 2-3
Sauce:
- 1 tablespoon medium sweet soy sauce
- ½ teaspoon mushroom seasoning
- ½ teaspoon corn starch
- Few drops of sesame oil
- ¾ cup of water
Stir Fry:
- 1 tablespoon vegetable oil
- 2 slices of ginger (shredded)
- 2 oz (60g) carrots, washed, peeled and thinly sliced
- 6 oz (170g) cauliflower, washed, cut into bite size florets
- 1 zucchini, washed, sliced and cut into semi circle
- 4 oz (120g) cabbage, washed and cut
- 8 oz (220g) fried tofu, cut diagonally in half
- ½ teaspoon Salt
- Pepper to taste
- Fresh cilantro (coriander), shredded
- Prepare and mix sauce in a small bowl.
- Pour boiling water over carrots and cauliflower florets for a few seconds to slightly blanch them, then rinse in cold water, drain and place aside.
- Heat wok or pan at medium heat.
- Add oil and ginger and stir fry for 1 minutes.
- Add all the vegetables and stir for 5 minutes.
- Add salt and pepper.
- Pour over sauce mixture.
- Bring to slight boil and dish out onto plate.
- Garnish with fresh cilantro and serve immediately.
Recipe by VeggieCravings at http://veggiecravings.com/ginger-vegetable-tofu-stir-fry/
3.5.3208