Veggie and Tofu Stir-Fry 

Here’s a delightful vegetable stir-fry featuring golden tofu. This dish is all about the interplay of textures and the burst of flavours from a medley of vibrant veggies. Plus, you’ll get a healthy dose of protein from the fresh tofu.

You have the creative freedom to choose your favourite veggies for this stir-fry. Options are abundant, including broccoli, baby corn, snap peas, patty pans, cabbage, mushrooms, and many more.

INGREDIENTS

• 6 Baby Marrows
• 2 Carrots
• 1/2 Onion
• 2 Chilies
• 1 Teaspoon Garlic
• 2 Blocks of Tofu, Cubed (Fried or Air Fried)
• 1/4 Teaspoon Salt
• 1 Tablespoon Soy Sauce
• 1/2 Tablespoon Black Bean Sauce (Diluted with 3 Tablespoons Water) or Veg Oyster Sauce
• Fresh Coriander

METHOD

1. Heat a medium-sized pan over medium heat and add onions, garlic, and chilies to it.
2. Once the onions turn translucent, introduce baby marrows and carrots. Cover with a lid and let them cook for about 5 minutes.
3. Add the golden tofu cubes to the stir-fry.
4. Pour in a tablespoon of soy sauce.
5. Dilute the black bean sauce with 3 tablespoons of water (vegetarian oyster sauce is an excellent alternative) and incorporate it into the stir-fry. Ensure the veggies and tofu are well-coated.
6. Season with salt and garnish with fresh coriander.
7. Serve the veggies to your preferred level of crunchiness.

Pair this scrumptious stir-fry with rice or noodles for a delightful meal that’s sure to satisfy your cravings. Enjoy every bite!