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.

 

Serves 4

Ingredients:

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. Sauté 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.

 

Photo Courtesy Of:  avlxyz