Stir-fried Summer Vegetables and Tofu Recipe

Flavorful, hefty, and healthy, this dish is best served with steamed rice and garlic-chili sauce.

Flavorful, hefty, and healthy, this stir-fried summer vegetables and tofu dish are best served with steamed rice and garlic-chili sauce. Serve this hearty mixed vegetable recipe for your family in five easy steps!

 

Stir-fried Summer Vegetables and Tofu Recipe

yummy.ph
Flavorful, hefty, and healthy, this dish is best served with steamed rice and garlic-chili sauce.
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Side Dishes
Cuisine Asian
Servings 4 to 6

Ingredients
  

Stir-fried Summer Vegetables and Tofu Ingredients

  • 1/2 Cup chicken stock
  • 1/4 Cup rice wine
  • 3 tablespoons light Chinese soy sauce
  • 3 tablespoons cornstach divided
  • 2 1/2 tablespoons sugar
  • 200 Grams firm tofu (tokwa)
  • 1/4 teaspoon Salt
  • 2 tablespoons vegetable oil divided
  • 1 Table Spoon Garlic minced
  • 1 Table Spoon ginger minced
  • 100 Grams fish tofu
  • 1 Cup broccoli florets
  • 1 Cup cauliflower florets
  • 1/2 Cup fresh young corn sliced in half
  • 1 Cup squash (kalabasa) cubed , boiled in 5 minutes
  • 5 tablespoons water

Instructions
 

  • Combine chicken stock, rice wine, light soy sauce, 1 tablespoon cornstarch, and sugar in a small bowl. Set aside.
  • Cut firm tofu into 3/4-inch cubes and pat dry. Sprinkle tofu with salt. Place remaining cornstarch in a large bowl. Add tofu then toss gently to coat.
     
  • Heat 1 tablespoon oil in a large nonstick skillet or wok over medium-high heat. Add tofu. Gently turn and cook, stirring occasionally, until browned on all sides, about 2 to 3 minutes. Transfer to a plate.
  • Reduce heat to medium. Add remaining oil, garlic, and ginger; cook until fragrant, about 30 seconds. Add fish tofu, broccoli, cauliflower, young corn, mushrooms, squash, and water. Cover pan and cook, stirring once or twice, until vegetables are tender and crisp, about 2 to 4 minutes.
  • Stir chicken stock mixture then add to pan. Cook until sauce thickens, about 1 to 2 minutes. Return cooked firm tofu to pan; toss to combine well with the vegetables and sauce. Serve hot.
Keyword vegetables, tofu, Stir-fried Summer Vegetables and Tofu, stir-fried, Mixed vegetables
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