Fried tofu with vegetables and mushrooms

Fried tofu with vegetables and mushrooms

Ingredients:

Tofu — 150 g
Soy sauce — 3-4 tbsp. l
Ginger — a piece of 2 cm thick
Garlic — 1 clove
Sesame oil — 1 tbsp. spoon (or just vegetable)
Carrots — 50 gr.
Leek — 50 gr.
Red pepper — 50 gr.
String beans — 50 gr.
Champignons — 50 gr.
Green peas — 50 gr.
Olive oil — 2 tbsp. l
Light liquid honey — 1 tbsp. l
Cold water — 30-50 ml
Sesame — 1-2 tbsp. l
Rice noodles or rice for garnish
Starch — half a teaspoon
Salt, pepper — to taste

Cooking:

Tofu cut into cubes with a side of 1-2 cm. Prepare the marinade by mixing soy sauce, ginger (peel and rub on a fine grater), garlic (chop in a convenient way), sesame oil. Mix tofu with marinade and send in the refrigerator overnight.

  1. Peel and chop the vegetables into cubes. You can use not only the vegetables indicated in the recipe, but also others to your liking.
  2. Heat two pans, pour a spoonful of olive oil into each pan. Put tofu pieces in one frying pan and fry until golden brown. Marinade not add — merge and save.
  3. Fry the vegetables in another pan. First lay out requiring more roasting, then add the rest. Cook over high heat.
  4. Add to the marinade honey, starch, add salt and pepper to taste.
  5. Mix vegetables, tofu, sauce. Adjust to salt and pepper.
  6. Serve the dish with boiled rice noodles, rice or funchoza, sprinkle with sesame. Serve the marinade separately as a sauce
Fried tofu with vegetables and mushrooms
Fried tofu with vegetables and mushrooms

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