Thai Vegetable Stir-Fry with Tofu Recipe
- Saf Osmani
- Mar 17, 2019
- 1 min read
Print RecipeThai Vegetable Stir-Fry with Tofu
Vegetable Stir-Fry with Tofu Fresh Vegetables red bell pepper, broccoli, zucchini and bamboo shoots simmered in aromatic sauces.
Servings
Ingredients
For the Stir-Fry Sauce
1 cup cubed Tofu
1 sweet Red Bell Pepper julienne
1 Small Broccoli chopped
1 Small Zucchini julienne
1 cup Bamboo Shoots julienne
4 tablespoons soy sauce
4 tablespoons hoisin sauce
2 tablespoons sweet chili sauce
1 teaspoon rice vinegar
1 tablespoon brown sugar
Servings
Ingredients
For the Stir-Fry Sauce
1 cup cubed Tofu
1 sweet Red Bell Pepper julienne
1 Small Broccoli chopped
1 Small Zucchini julienne
1 cup Bamboo Shoots julienne
4 tablespoons soy sauce
4 tablespoons hoisin sauce
2 tablespoons sweet chili sauce
1 teaspoon rice vinegar
1 tablespoon brown sugar
Instructions
Chop all your vegetables, keeping them separate so you can add them at different times. Set aside.
Combine stir-fry sauce ingredients (soy sauce, hoisin sauce, sweet chili sauce, rice vinegar, brown sugar) together in a bowl and set aside.
Heat a wok or large frying pan over high heat. Add 1 tablespoon water, then add the tofu add 2 tablespoons stir-fry sauce and mix well for 2 minutes. Add 2 tablespoons of stir-fry sauce and add broccoli, stir fry for 1 minute. Add zucchini and stir-fry 1 minute.
Add red bell pepper and bamboo shoots, and all remaining stir-fry sauce, stirring everything together until vegetables are bright and cooked but still retain some crispness for 2 minutes. Remove from heat and taste-test.
To serve, transfer vegetables onto a serving plate or individual plates or bowls. Serve with rice.
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