Stir-Fried Tofu With Vegetables |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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After a recipe from Kylie Kwong (Discovery Home) Ingredients:
1 small carrot, peeled |
1 medium zucchini |
1/2 medium red pepper |
2 tablespoons peanut oil |
6 1/2 ounces five-spice baked tofu, finely sliced |
1 medium red onion, finely sliced |
1 tablespoon julienned gingerroot |
1/4 cup chinese shaoxing wine or 1/4 cup dry sherry |
2 teaspoons white sugar |
2 teaspoons light soy sauce |
2 teaspoons malt vinegar |
1 teaspoon oyster sauce |
1/2 teaspoon sesame oil |
1 cup julienned scallion |
2 tablespoons roasted sesame seeds |
Directions:
1. Cut carrot and zucchini in half lengthwise, then finely slice on the bias. Remove seeds and membranes from pepper and cut into fine julienne.
2. 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 scallion and sesame seeds, stir-fry for 10 seconds, then remove from heat.
3. Transfer to a large bowl and serve immediately.
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