Focused recipe
Stir Fry Tofu with Vegetables
A flavorful Filipino stir-fry featuring crispy deep-fried tofu and fresh vegetables in a savory soy sauce glaze. Quick to prepare and perfect served over steamed rice.
Filipino Updated 1/30/2012
Ingredients
Measured from the catalog payload.
- 14 ounces extra firm tofu cubed
- 1 piece carrot sliced
- 1/2 lb snow pea
- 1 piece onion sliced
- 1/2 lb crimini mushroom sliced
- 1/2 tablespoon cornstarch
- 1 cup vegetable oil
- 1 tablespoon soy sauce
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
9 cooking steps
- Deep fry the tofu until medium brown (about 5 to 8 minutes). Set aside.
- Heat a pan and pour-in 1 tablespoon cooking oil.
- Sauté onion.
- Add the fried tofu and stir-fry for 3 minutes.
- Add all the vegetables and stir fry for 3 to 5 minutes.
- Put-in soy sauce, salt, and pepper.
- Pour-in vegetable broth with cornstarch. Cook until the sauce thickens.
- Transfer to a serving plate.
- Serve. Share and enjoy!
Catalog details
Useful for browsing and sync.
Main Course, Vegetable tofu, tokwa recipe, tokwa with vegetable Public recipe Revision 1
Recipe notes
- Press tofu for 15-30 minutes before cubing to remove excess moisture for better frying
- Adjust salt and pepper to taste
- Serve with steamed rice
Storage notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days
- Reheat in a skillet over medium heat or in the microwave