Stir fried tofu with vegetables

Total time35 mins

20 minspreparation time

15 minscooking time

A delicious vegan stir fry of tofu seasoned with sesame oil and soy sauce.

Ingredients

2 portion(s)

250 g

firm tofu, in cubes

50 g

green beans, in pieces

50 g

snow peas, cut in half diagonally

small red chilli pepper, finely diced

clove of garlic, finely diced

15 g

fresh ginger, finely diced

small pak choi stems (white part), in strips

50 g

bean sprouts

5 tbsp

frying oil

2 tbsp

Kikkoman Seasoning for Sushi Rice (125ml)

2 tbsp

Kikkoman Naturally Brewed Soy Sauce

1 tbsp

Kikkoman Toasted Sesame Oil

For the topping

small carrot, in very fine strips

20 g

leek, in fine strips

5 ½ 

small pak choi leaves

spring onion, finely sliced

2 ½ 

stalks flat leaf parsley, leaves plucked off

stalks coriander, leaves plucked off

Nutritional facts (per portion):2177 kJ / 521 kcal

39.2 gFat

23.8 gProtein

12.4 gCarbohydrates

Preparation

Step 1

Blanch green beans in boiling water in a wok for about 2 minutes, remove, drain and set aside.

Step 2

Blanch snow peas as well, drain and set aside.

Step 3

Drain water from wok, pat wok dry and add a little oil. Add chilli pepper to the wok, sauté and remove.

Step 4

Heat 1 tbsp oil in the wok. Add tofu, fry all sides until golden brown and remove.

Step 5

Add garlic and ginger to the wok and fry in the remaining oil.

Step 6

Add pak choi stems (white part) and bean sprouts and stir fry. Add blanched beans and snow peas and stir fry briefly. Add tofu and pak choi leaves.

Step 7

Season everything with Kikkoman seasoning for sushi rice, Kikkoman soy sauce and Kikkoman sesame oil.

Step 8

Top the tofu stir fry with carrot and leek strips, pak choi leaves, spring onion, fried chilli, parsley and coriander and serve with cooked basmati rice if desired.

Tips

Alternative for Kikkoman seasoning for sushi rice: Other sushi vinegar or rice vinegar with some sugar and salt.

Alternatives for Kikkoman naturally brewed soy sauce: Kikkoman naturally brewed less salt soy sauce, Tamari gluten-free soy sauce and Organic soy sauce.

Use vegetable oil or soy bean oil to fry with. Never use sesame oil for frying.

A high temperature heat is important for wok cooking. But be careful when the oil is hot - adding ingredients that are damp can flame up or spit.

Non-stick, metal sheet, cast iron woks are slightly different in terms of heat conduction, suitability for electric, gas and induction hobs and cleaning care. Instead of a wok, a frying pan can be used as long as you cook with high temperature and stir fry according to the steps.

Never overload to the wok. For cooking big portions, cook in batches for the best results.

Gently stir and turn the ingredients in the wok so not to break them up.

Finish by seasoning with soy sauce and sesame oil for perfect glaze, aroma and flavour.

Recipe-ID: 926

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Featured product in this recipe

Kikkoman Naturally Brewed Soy Sauce

Kikkoman Seasoning for Sushi Rice (125ml)

Kikkoman Toasted Sesame Oil

Blanch green beans in boiling water in a wok for about 2 minutes, remove, drain and set aside.

Blanch snow peas as well, drain and set aside.

Drain water from wok, pat wok dry and add a little oil. Add chilli pepper to the wok, sauté and remove.

Heat 1 tbsp oil in the wok. Add tofu, fry all sides until golden brown and remove.

Add garlic and ginger to the wok and fry in the remaining oil.

Add pak choi stems (white part) and bean sprouts and stir fry. Add blanched beans and snow peas and stir fry briefly. Add tofu and pak choi leaves.

Season everything with Kikkoman seasoning for sushi rice, Kikkoman soy sauce and Kikkoman sesame oil.

Top the tofu stir fry with carrot and leek strips, pak choi leaves, spring onion, fried chilli, parsley and coriander and serve with cooked basmati rice if desired.

Let us know what you think

Click on the number of stars you want to give: the more the better!

Share with friends