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    You are in: Home / Chinese / Tofu & Mixed Vegetable Stir Fry Recipe
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    Tofu & Mixed Vegetable Stir Fry

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    45 mins

    20 mins

    Pierre Dance's Note:

    This recipe is a amalgam of 40 years of stir frying. Do what I did, add the things you like, delete the things you don't. Include ideas you found in other recipes and then file the serial number off and claim it's your's. It worked in my case.

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    Units: US | Metric

    • 1 -2 dried shiitake mushroom


    • 1/3 cup chicken stock
    • 1/4 cup rice wine (Dry Sherry is OK. NOT COOKING SHERRY)
    • 4 tablespoons soya sauce (The best is made with soy beans, salt,and Water. Nothing else.)
    • 2 tablespoons cornstarch
    • 1/2 lb firm tofu, cut into 1/2 inch cubes



    1. 1
      Put the Shiitaki in a micro wave safe bowl with water to cover.
    2. 2
      Nuke for 22 seconds. Let set for 30 minutes.
    3. 3
      Mix the four marinade ingredients. Add the Tofu. Stir gently to coat.
    4. 4
      When the mushrooms are ready, drain and cut into thin slices the size of your thumb nail. Set aside.
    5. 5
      Heat the wok.
    6. 6
      Toast the Sesame Seeds 'til golden. Set aside.
    7. 7
      Add the Oil to wok. Swirl to coat. Add garlic and Ginger. Stir fry 1 minute.
    8. 8
      Add all the vegetables but snow peas and Bean sprouts. Stir fry 3-4 minutes.
    9. 9
      Add Snow peas, Stir fry 2 minutes.
    10. 10
      Push vegetables up the sides of the wok.
    11. 11
      Lift the Tofu from the marinade, set aside.
    12. 12
      Add the Sabal Oelek to the marinade, Mix well, add to the center of the wok. ***NOTE*** If you're not familiar with Sabal Oelek, it is an delicious asian chili paste but IT IS HOT! By all means got to know it but use caution try less than 1/4 teaspoon the first time. You can work you're way up as you learn.
    13. 13
      Stir 'til the sauce starts to thicken.
    14. 14
      Add the Tofu and Bean Sprouts, stir gently to mix.
    15. 15
      Heat through.
    16. 16
      Empty the wok into a serving bowl. keep warm.
    17. 17
      Quickly clean and dry the wok. Heat, add 3 TBS oil. Add noodles, stir as they puff.
    18. 18
      Place hot noodles on each plate. Top with the vegetables. Top with toasted Sesame Seeds. Serve.

    Ratings & Reviews:

    • on January 22, 2012


      Having made this recipe, I can now see how it would be effective for cleaning out the fridge. It might work well for people with small amounts of a lot of different vegetables. I actually tried to arrange to have most of the vegetables listed, though I skipped the cauliflower and bean sprouts. I was sure that I would not like the amounts of soy sauce and rice wine, so I decreased them from the start, with the understanding that I could add more later. I didn't feel that more was needed, but overall, I think that something important is missing. The tofu didn't do anything for me. I guess I just feel that this would taste a lot better with pork. Update: I was surprised to find that I like this dish much better the day after. The tofu, especially, had absorbed the different flavors of the vegetables, and was much more tasty.

      person found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Tofu & Mixed Vegetable Stir Fry

    Serving Size: 1 (165 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 315.5
    Calories from Fat 198
    Total Fat 22.0 g
    Saturated Fat 3.8 g
    Cholesterol 0.6 mg
    Sodium 1058.5 mg
    Total Carbohydrate 18.2 g
    Dietary Fiber 3.8 g
    Sugars 4.8 g
    Protein 10.9 g

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