Stir-fried tofu with vegetables | Reader's Digest Australia
A scrumptious Asian side dish or light main meal that is packed full of flavours and nutritious.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.readersdigest.com.au.
Cooking tools:
- Wok
- Nonstick skillet
- Grater
- Stove
- Mixing bowl
- Plastic wrap
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Spoon
Ingredients
- 2 tablespoons salt–reduced soy sauce
- 1 tablespoon soft brown sugar
- 2 teaspoons grated fresh ginger
- 500 g (1 lb) firm tofu, cut into large rectangles, about 3 cm (1¼ inch) thick
- ¾ cup (180 ml) salt–reduced chicken stock
- 2 teaspoons cornflour (cornstarch)
- 3 teaspoons vegetable oil
- 1 large red capsicum (bell pepper), halved, seeded and thinly sliced
- 200 g (7 oz) green beans, cut into 5 cm (2 inch) lengths
- 2 carrots, thinly sliced
- 4 cloves garlic, crushed
- 2 spring onions (scallions), thinly sliced
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