How to Best Delicious Tofu and Vegetables

How to Best Delicious Tofu and Vegetables Delicious, fresh and tasty.

Tofu and Vegetables. Fill a small measuring cup or bowl with cold water and keep by the stovetop. In a small saucepan, combine water, rice wine vinegar, honey, and soy sauce, and bring to a simmer. Cook for two minutes, then stir in cornstarch and water mixture.

Remove and set aside, Saute the garlic and sliced ginger.

Once they turn aromatic, add all the shiitake mushrooms and vegetables (except the snow peas) and stir fry briefly.

Transfer the vegetables (except the snow peas) to a clay pot.

You can have Tofu and Vegetables using 13 ingredients and 8 steps. Here is how you cook it.

Ingredients of Tofu and Vegetables

1. You need of Firm tofu, a brick of size 5cm x 5cm x 7cm.

2. You need 100 g of fine green beans.

3. It’s 10 of baby corns.

4. It’s 200 g of asparagus.

5. It’s 100 g of tenderstem broccoli.

6. It’s 50 g of snow peas.

7. It’s 1 of small onion.

8. It’s 1 of bell pepper.

9. Prepare 300 g of mushrooms.

10. Prepare of Olive oil (for frying).

11. You need of Black pepper.

12. It’s of Teriyaki sauce.

13. It’s of Sweet chilli sauce.

Spread tofu cubes and vegetables over a prepared baking tray with baking sheet.

Serve right after baking when still hot and crisp.

Choose your veggies 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.

Tofu and Vegetables step by step

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 dont 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!.

Complete with a host of deliciously roasted vegetables, like sprouts, carrots and cauliflower.

When frozen, tofu will be firmer and will soak up more sauce when you use it in a stir-fry or other dish.

Slice or cube the tofu and lay the pieces in a single layer on a baking sheet and place the sheet in the freezer overnight.

Once frozen, transfer them to a zip-lock freezer bag.

Veggie and tofu stir-fry made tasty with a special, easy technique for giving the tofu more texture and flavor.