I have been craving for vegetables these days, especially crunchy greens. They are tasty in their unique way. Each vegetable has a light but distinct taste that is delicious.
Tofu and mixed vegetables is a common stir fried Asian dish that goes well with grilled meat or fried rice. Do not overcook the vegetables because they are better crunchy than wilted.
300g fresh firm silken tofu
2 tablespoons peanut oil
1 medium brown onion, sliced thinly
2 cloves garlic, crushed
10g fresh ginger, grated
1 small fresh red chili chopped finely
340g asparagus cut into 1 inch pieces
350g broccoli, cut into florets
200g snow peas, trimmed
500g bok choy, chopped coarsely
1/4 cup vegetable stock
1/4 cup hoisin sauce
1/4 cup oyster sauce
1 tablespoon lime juice
100g bean sprouts
Cut tofu into cubes and place them on a plate lined with paper towels. Cover the tofu with another paper towel and let it stand for 10-15 minutes.
Heat half of the oil in a wok under medium heat. Fry the tofu for 5 minutes or until it becomes golden brown. Drain excess oil using paper towels or place them in a colander. Set aside.
Place the remaining oil in the wok. SautÃ© the garlic, onions and ginger in the wok for 3-5 minutes or until the onions are soft. Add the asparagus, peas and broccoli. Cook for 5 minutes or until the vegetables are bright green and they are cooked. Next add the bok choy, bean sprouts, vegetable stock, hoisin sauce, oyster sauce and lime juice. Stir-fry the vegetables for another 5 minutes or under the liquid evaporates. Add the tofu to the vegetables and continue to stir-fry it for 2-3 minutes. Transfer the vegetable and tofu mix to a plate and serve.
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