Tofu Vegetable Stir Fry Recipe

One of my favorite things about stir fry dishes is that almost anyone can make them. Part of it may be due to the fact that it may be extremely enjoyable to prepare. Allowing various ingredients to sizzle until the flavors blend may be a really enjoyable process to observe. But, in order to gain both the health and flavor benefits, I created this Tofu Vegetable Stir Fry recipe.

This is a very delicious combination of great food, made with slices of baby bok choy, carrots, onions, and the smooth, savory taste of soy sauce and sesame oil. You may have arrived at this page because you were looking for a vegetarian dish. This is just one of many recipes on Panlasang Pinoy, but Tofu Vegetable Stir Fry stands out for its rich, savory quality.

However, if you want to experiment with different types of items, such as seafood and meat, I can point you in the right direction. Here are some of my suggestions!

How to Make Tofu Vegetable Stir Fry

Begin by pouring 1 cup of oil in just a small cooking pot, and then apply heat. Once the oil is hot, you can add your 12 ounces of cubed extra firm tofu. Deep fry this until you achieve a golden brown color. Just set this aside for now, but save the oil you used.

Heat 3 tablespoons of the same frying oil we used before in a wok. Then add 1 sliced onion and 4 crushed garlic cloves to the mixture. Sauté these ingredients together until the onion softens. Then, add 6 sliced shiitake mushrooms and 1 sliced carrot to the mix. 2 teaspoons soy sauce will also be added, and everything will be sautéed for 2 minutes.

It is now time to get our 15 snow peas, and put them in the wok. Also add 1 Knorr Chicken Cube, and 1 cup of water. Wait for this to boil.

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