Tofu and Vegetables Stir – fry

September 19, 2003

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Filed under Cooking with Tofu; Healthy veggies; My recipes; Asian, Chinese, eggplants

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Ingredients :

1/4 k. of carrots, sliced thinly
1/4 k. of eggplants, cut into 1″ x 1″ cubes
1 red bell pepper, diced
1 green bell pepper, diced
2 sticks of celery, cut into 1″ lengths
2 cakes of tofu, cut into 1-1/2″ x 1-1/2″ cubes
100 g. of pork belly, boiled and cut into 1/2″ by 1″ strips
1/2 head of garlic, crushed and minced
1 onion, halved and sliced
3/4 c. of meat or vegetable stock
1 tsp. of light soy sauce
1 tsp. of oyster sauce
1/2 tsp. of sugar
1 tsp. of cornstarch
1/2 tsp. of sesame seed oil
salt and pepper to taste
cooking oil

Cooking procedure :

Heat enough cooking oil in a wok to measure 1-1/2″ deep. When smoking, fry the tofu cubes until golden. Drain on paper towels.

Pour off but 1 tbsp. of cooking oil from the wok. Reheat until smoking once more. Over high heat, stir-fry the pork strips until the edges start to brown. Add the garlic and onions and cook for about 30 seconds. Add the vegetables with a 30-second interval, stirring with each addition. The ones that take longer to cook should be added first–eggplant cubes, carrots, bell peppers, celery and onion leaves. Lastly, add the cooked tofu. Mix together the stock, soy sauce, oyster sauce, cornstarch, sugar, salt, pepper and sesame seed oil. Pour into the wok, stirring just until the sauce thickens. Serve at once.

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