How to Prepare Tasty Tofu and Vegetables

Tofu and Vegetables. Fill a small measuring cup or bowl with cold water and keep by the stovetop. In a large skillet, heat oil over medium-high heat. Stir in onions and cook for one minute.

Remember the Szechuan Sauce from the Szechuan Chicken and Brussels Sprouts Recipe a while back? Well here it is again, but this time used as a stir-fry sauce in this recipe for Szechuan Tofu and. If you will frequently be cooking with tofu, you can save time by pressing, cutting, and freezing cubes or slices of tofu. You can have Tofu and Vegetables using 13 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Tofu and Vegetables

1. Prepare of Firm tofu, a brick of size 5cm x 5cm x 7cm.
2. Prepare 100 g of fine green beans.
3. Prepare 10 of baby corns.
4. You need 200 g of asparagus.
5. It's 100 g of tenderstem broccoli.
6. You need 50 g of snow peas.
7. You need 1 of small onion.
8. You need 1 of bell pepper.
9. It's 300 g of mushrooms.
10. It's of Olive oil (for frying).
11. Prepare of Black pepper.
12. You need of Teriyaki sauce.
13. Prepare of Sweet chilli sauce.

When frozen, tofu will be firmer and will soak up more sauce when you use it in a stir-fry or other dish. Braised tofu with vegetable 瓦煲豆腐 is an authentic home-cooked dish popular among the Chinese household. It is normally braised in a clay pot which adds an earthy aroma to the dish. If you do not have a clay pot, prepare it in a large pan or the wok.

Tofu and Vegetables instructions

1. Boil water in a pan. Break off asparagus' stems and discard them. Put asparagus in the boiling water along with snow peas, green beans, baby corn and the broccoli. Let it cook for 4 minutes, then drain and set aside..
2. Finely cut the onions, heat up the frying pan to medium-high, add some olive oil and fry the onions for a couple of minutes until golden. Set the onions aside..
3. Wipe the mushrooms with a wet kitchen towel (so that they don't absorb water), cut them to your liking and fry for about 3 minutes on each side until golden. Sprinkle with black pepper just before turning, and add a bit more oil if needed. Set aside..
4. Cut the bell pepper into long stripes, and fry it for about 5 minutes..
5. Cut the tofu into long stripes (think of thick french fries). Make sure there is a bit of oil remaining in the pan, and fry the tofu stripes on one side for 1 minute (just to make it crispy on that side). Turn it to another side for 1 minute..
6. Now, sprinkle the tofu with black pepper and pour about 2 tbsp of teriyaki sauce on top, so that the tofu absorbs some flavour before the sides get crispy. Fry for a minute and a half on each of the two remaining sides..
7. Throw everything (boiled vegetables and fried mushrooms, onions and bell pepper) into the frying pan. Pour 3 tbsp of teriyaki sauce and 3 tbsp of sweet chilli sauce on top (or change the amount based on your taste), and generously sprinkle with black pepper. Stir and move everything around for 5 minutes..
8. Put the mixture onto two plates making sure to drain extra oil and teriyaki sauce at the bottom. enjoy!.

Firm tofu has a medium density and is the best type to use when making tofu salads and scrambled tofu. Extra-firm tofu is dense, holds sliced or cubes shapes well, and is ideal for cutlets and stir-fried dishes. This Roasted Tofu is crunchy on the outside and creamy smooth-soft on the inside, with a wonderful flavor profile - slightly nutty, slightly sea salty. The browned bits are shatteringly crisp from roasting in the olive oil. Complete with a host of deliciously roasted vegetables, like sprouts, carrots and cauliflower.