Marinated Tofu Stir Fry Recipe
Ingredients
| Garlic | 1 Clove (5gm), crushed | |
| Soy sauce | 2 Tablespoon | |
| 2.5 cm piece fresh root ginger, peeled and grated | ||
| 1 tsp dried chilli flakes | ||
| Tofu | 275 Gram, cubed | |
| Sesame oil | 1 Tablespoon | |
| Carrot | 1 Large, grated | |
| 150 g mangetout, halved | ||
| Pepper red | 1 To taste, deseeded | |
| 275 g mushrooms, sliced bunch of spring onions, chopped | ||
| Bean sprout | 200 Gram | |
Directions
Mix together the garlic, soy sauce, ginger, and dried chilli flakes in a bowl.
Add the tofu and set aside to marinate for about 30 minutes.
Heat the oil in a non-stick frying pan or wok.
Lift the tofu from the marinade with a slotted spoon, add to the pan, and stir-fry over a medium heat for 4-5 minutes, until crisp.
Remove from the pan and keep warm.
Add the remaining ingredients to the pan, except the beansprouts and marinade, and stir-fry over a medium heat for 2-3 minutes.
Add the tofu and set aside to marinate for about 30 minutes.
Heat the oil in a non-stick frying pan or wok.
Lift the tofu from the marinade with a slotted spoon, add to the pan, and stir-fry over a medium heat for 4-5 minutes, until crisp.
Remove from the pan and keep warm.
Add the remaining ingredients to the pan, except the beansprouts and marinade, and stir-fry over a medium heat for 2-3 minutes.
Chef
