Wednesday, February 10, 2010

Colour full marinatedTofu Stir fry

Marinated Tofu Stir Fry
Serves 4 Time 30 mins

To Marinate Tofu
½ cup soy sauce
½ tsp sesame oil,
Rice wine vinegar, to taste (or small amount of synthetic vinegar)
6 cloves garlic minced
½ tsp red chilli flakes
1 block of Firm or Extra Firm Tofu

For the stir fry
¼ cup sesame oil
6 cloves garlic sliced thin lengthwise
1-2 green chillies sliced lengthwise
1 inch piece ginger sliced thin diagonally
1 carrot julienned
1 cup baby corn sliced diagonally
2 stalks celery (bias cut)
Medium size red and green peppers 1 each (julienned)
1 medium onion (julienned)
1 cup fresh brocolli florets
1 cup fresh bean sprouts
1 cup spring onion greens cut into one inch pieces
1 stock cube
2 tbsp water
½ tsp cornflour to finish (optional)

Squeeze and drain tofu and cut tofu into ½ inch by 1inch pieces. Place all the marinade ingredients together in large bowl and mix well. Toss tofu in the marinade and allow to stand for at least 30 minutes or overnight tossing once or twice if possible. To make the stirfry heat a wok to medium-hot, and add oil, strain out tofu pieces from the marinade and stir-fry for 2 minutes (reserve marinade for sauce). Remove tofu and set aside on a plate. Add the sliced chillies, garlic and ginger and stir fry for I minute until fragrant, add carrot and baby corn and stirfry for 1 minute, add celery and stirfry for I minute. Add Brocolli, sprouts and fry another minute. Add marinade, stock cube, salt and pepper to taste and a 2 tbsp water if required cover and bring liquid to a boil. Uncover add onion greens and stir well. Dissolve cornflour in a little water and add to the stir-fry, mix well and allow to cook till the gravy has thickened and coats vegetables a little. Serve over hot rice or rice noodles
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