BROCCOLI AND TOFU STIR FRY

Here is another healthy stir-fry on “eat the rainbow” series. This is a very easy stir fry that can be made in under 20 minutes. Easy to make and healthy to eat

INGREDIENTS

FOR FRYING TOFU

200 grams tofu, diced
1 tablespoon cornstarch
1/4 teaspoon salt
1/4 teaspoon red chilli flakes
1 teaspoon peanut oil

OTHER INGREDIENTS

1 teaspoon peanut oil
2 tablespoon minced garlic
1 tablespoon minced ginger
1 cup carrots diced
1/4 cup mushroom, diced
1/4 cup onion diced
1 red bell pepper, diced
1 green bell pepper, diced
1/2 teaspoon salt
1 tablespoon veg oyster sauce
1 teaspoon black pepper powder
3 cups broccoli, florets
1 cup water
1 teaspoon corn starch
1/4 cup spring onions, chopped


INSTRUCTIONS

Cut the tofu into half inch cubes. Dust the tofu with little corn starch, salt and red chilli flakes. Heat oil in a wok and add in the tofu. Roast the tofu on both the sides for a couple of minutes. Remove the roasted tofu from the wok and set aside on a plate to cool. We will add it back later.

Heat oil in a wok and add in the minced garlic and the ginger. Saute for a few seconds. Do not roast the ginger and garlic for long. Add in the carrots and the mushrooms. Add in the onions and the bell peppers. Add in the salt. Cover the pan with a lid and cook for a few minutes. You want the veggies to be crisp. Do not over cook the veggies.

Add in the oyster sauce and the black pepper powder. Add in the broccoli florets and cook for a couple of minutes.

Make a corn starch slurry with water and corn starch. Add it to the wok. Let it come to a simmer. The sauce will thicken and coat the veggies. Finally, add back the roasted tofu and the spring onions. Serve with rice.

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Here is how to make Broccoli and Tofu Stir Fry
Cut the tofu into half inch cubes. Dust the tofu with little corn starch, salt and red chilli flakes.

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Heat oil in a wok and add in the tofu. Roast the tofu on both the sides for a couple of minutes. Remove the roasted tofu from the wok and set aside on a plate to cool. We will add it back later.

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Heat oil in a wok and add in the minced garlic and the ginger. Saute for a few seconds. Do not roast the ginger and garlic for long.

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Add in the carrots and the mushrooms.

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Add in the onions and the bell peppers. Add in the salt. Cover the pan with a lid and cook for a few minutes. You want the veggies to be crisp. Do not over cook the veggies.

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Add in the oyster sauce and the black pepper powder. If you want a spicy stir-fry, you can also add some red chilli flakes at this stage. I have not added any.

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Add in the broccoli florets, cover the pan with a lid and cook for couple of minutes. Broccoli cooks fast. So make sure not to cook for long else the Broccoli will become soft and soggy. We want it to retain its crunch.

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Make a corn starch slurry with water and corn starch. Add it to the wok. Let it come to a simmer. The sauce will thicken and coat the veggies.

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Finally, add back the roasted tofu and the spring onions. Serve with rice.

Broccoli and Tofu Stir Fry -  healthy and easy recipe to make

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