Wok-Sauteed Tofu & Vegetables
Wok-Sauteed Tofu and Vegetables recipe
Yield
8 servingsPrep
20 minCook
20 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
tofu
cut into thin strips |
|
| 1 | tablespoon |
sesame oil
|
|
| 2 | tablespoons |
rice vinegar
|
|
| 1 | clove |
garlic
minced |
|
| 2 | tablespoons |
sesame oil
|
|
| 2 | tablespoons |
soy sauce, tamari
|
|
| 1 | inch |
ginger
minced |
*
|
| 2 | cloves |
garlic
minced |
|
| ¼ | pound |
broccoli florets
|
|
| 2 |
scallions, spring or green onions
chopped |
|
|
| 12 |
asparagus
tips |
*
|
|
| 2 |
carrots
julienned |
|
|
| 1 |
zucchini
small, cut into wheels |
|
|
| ¼ | pound |
snow pea pods
|
|
| 1 |
sweet red bell peppers
julienned |
|
|
| 1 |
mushrooms
optional, as needed |
*
|
|
| 1 |
green bell peppers
julienned |
|
|
| 1 | bunch |
bok choy
julienned |
*
|
| 1 |
soy sauce, tamari
or soy sauce , to taste |
*
|
|
| 2 |
scallions, spring or green onions
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
tofu
cut into thin strips |
|
| 15 | ml |
sesame oil
|
|
| 3E+1 | ml |
rice vinegar
|
|
| 1 | clove |
garlic
minced |
|
| 3E+1 | ml |
sesame oil
|
|
| 3E+1 | ml |
soy sauce, tamari
|
|
| 1 | inch |
ginger
minced |
*
|
| 2 | cloves |
garlic
minced |
|
| 113.4 | g |
broccoli florets
|
|
| 2 | each |
scallions, spring or green onions
chopped |
|
| 12 | each |
asparagus
tips |
*
|
| 2 | each |
carrots
julienned |
|
| 1 | each |
zucchini
small, cut into wheels |
|
| 113.4 | g |
snow pea pods
|
|
| 1 | each |
sweet red bell peppers
julienned |
|
| 1 | x |
mushrooms
optional, as needed |
*
|
| 1 | each |
green bell peppers
julienned |
|
| 1 | bunch |
bok choy
julienned |
*
|
| 1 | x |
soy sauce, tamari
or soy sauce , to taste |
*
|
| 2 | each |
scallions, spring or green onions
chopped |
|
Directions
Preheat oven to 400℉ (200℃).
Cut tofu into strips, put the tofu single layer into a large baking sheet coated with cooking spray, add 2 tablespoons soy sauce, 2 tablespoon rice wine vinegar, 1 tablespoon sesame oil and garlic if using, slightly shake the baking sheet, marinate tofu about 10 minutes or longer.
Put the baking sheet into the oven, bake tofu for about 25 to 30 minutes, until crispy, but do not burn.
Then transfer tofu to a plate.
Coat the cooking area of a wok or deep frying pan with sesame oil and heat until very hot.
Add garlic, ginger and scallions, cook about 1 minute.
Add broccoli, asparagus, and carrots, sauté for about 8 minutes.
Then add zucchini, snow peas, mushrooms if using, bok choy and peppers and cook for another about 5 minutes.
Add prepared tofu and another 2 scallions last.
Sauté everything in sesame oil for another 3 minutes.
Then add tamari or soy sauce to taste and cook a little longer, until vegetables are tender but not overcooked.
Vegetables should be stirred frequently and cooking time should not exceed 20 minutes.
Serve warm.
