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Wednesday, May 27, 2009

Stir-Fry Tofu and Vegetables

Global Cuisine > Chinese > Stir-Fry Tofu and Vegetables
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Preparation time : 10 minutes
Cooking time : 15 minutes

Serves 2-3

Ingredients :

1/2 - whole block of firm tofu (cut into 2cm chunks)
10 shitake mushrooms (stems removed, sliced)
15-20 sugar snap peas
3 cloves of garlic (finely chopped)
3 cm piece of ginger (slivered)
1/8 cup of soy sauce
2 tablespoons of water
1/2 teaspoon of dried chili flakes
1/2 teaspoon of sugar
2 tablespoons of vegetable oil
1 1/2 cup of basmati rice
Cilantro for garnish
Scant 3 cups of water

Method :

1. To prepare the rice, steam it in a rice cooker. If preparing rice on the stove, add the 1 1/2 cups of rice to a small saucepan with scant 3 cups of water. Bring to the boil and then lower heat and partially cover with a lid. The rice should take about 10 minutes to cook. Remove from heat and set aside.

2. Heat the oil in a wok over a medium heat. Fry the garlic and chili flakes for 30 seconds. Add the tofu and fry for about 2 minutes. Add the shitakes, sugar snap peas and ginger and fry for 3 minutes. Then, add the soy sauce, sugar and water. Stir well to coat the ingredients. Shake the wok around several times and then fry for another minute.

3. Ready for Serve on a bed of steamed rice. Garnish with cilantro.

Global Cuisine > Chinese > Stir-Fry Tofu and Vegetables
158 of 177 < prev next >


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