Tofu and Vegetable Stir-Fry with Ginger

Name: Tofu and Vegetable Stir-Fry with Ginger
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 1/2 cup (125 ml) sunflower oil; 2 tablespoons (30 ml) toasted sesame oil; 2 tablespoons (30 ml) grated fresh ginger; 1/4 cup (60 ml) soy sauce; Pepper; 2 blocks 12 oz (350 g) firm tofu, cut into 3/4-inch (2-cm) cubes; 3 tablespoons (45 ml) sunflower oil; 4 cloves garlic, finely chopped; 2 red bell peppers, cut into strips; 2 cups (500 ml) Shiitake mushrooms cut into quarters, stems removed; 2 tablespoons (30 ml) sesame seeds; 2 teaspoons (10 ml) black sesame seeds; Salt and pepper; 30 blanched snow peas, approximately; 2 cups (500 ml) bean sprouts; 1 teaspoon (5 ml) honey; Fresh cilantro, to taste

4 stars (12) Rate this recipe

Preparation 25 MIN

Cooking 15 MIN
Servings 4

Ingredients
Preparation

Ingredients

Marinade

1/2 cup (125 ml) sunflower oil
2 tablespoons (30 ml) toasted sesame oil
2 tablespoons (30 ml) grated fresh ginger
1/4 cup (60 ml) soy sauce
Pepper

Tofu

2 blocks 12 oz (350 g) firm tofu, cut into 3/4-inch (2-cm) cubes
3 tablespoons (45 ml) sunflower oil
4 cloves garlic, finely chopped
2 red bell peppers, cut into strips
2 cups (500 ml) Shiitake mushrooms cut into quarters, stems removed
2 tablespoons (30 ml) sesame seeds
2 teaspoons (10 ml) black sesame seeds
Salt and pepper
30 blanched snow peas, approximately
2 cups (500 ml) bean sprouts
1 teaspoon (5 ml) honey
Fresh cilantro, to taste

Preparation

Marinade

In a bowl, combine the sunflower and sesame oil, soy sauce and pepper.
Place the tofu in the marinade and toss to coat. Refrigerate for 4 hours. Remove the tofu from the marinade and keep both separate.

Tofu

In a wok or large skillet, brown the tofu in 30 ml (2 tablespoons) of sunflower oil for about 5 minutes. Remove from the wok. Keep warm.
In the same wok, stir-fry the garlic, red bell peppers, shiitake mushrooms and sesame seeds in the remaining oil for 4 to 5 minutes. Season with salt and pepper.
Add the snow peas, bean sprouts, honey and reserved marinade. Continue cooking until the vegetables are al dente. Put the tofu back in the wok. Adjust the seasoning. Sprinkle with cilantro.
Serve immediately with rice.