Description
Tofu doesn’t have to be boring. Try this delicious vegan dish and if you didn’t like tofu before, you will change your mind!
Ingredients
Scale
- 350g firm tofu (sliced into 2–3 cm cubes)
- 4 tbsp cornstarch
- 2 tbsp vegetable oil
- 1 shallot
- 1/2 red bell pepper
- 1/2 green (or yellow) bell pepper
- 2 carrots
- 1 tomato
- 3 cloves of garlic
- 1 thumb-sized ginger
- 50g bean sprouts
- 1 spring onion
- 2 tbsp light soy sauce
- 2 tbsp sesame seeds
Sweet and sour sauce
- 1 fresh tomato
- 2 tbsp ketchup
- 1 tbsp rice vinegar
- 1 tbsp sugar (brown)
- 2 tsp light soy sauce
- 1 tbsp cornstarch
Instructions
- Drain tofu with a paper towel until there is no moisture. Slice into bite-size pieces, season generously with salt and coat with cornflour.
- Cook your noodles according to package instructions and dry them.
- Heat oil in the pan, add tofu and fry for about 5 minutes or until golden brown. Set aside.
- Clean the pan, add a touch of oil and bell peppers together with sliced carrots. Fry for a couple of minutes on medium-high heat, then set aside.
- Add sliced shallot, garlic and ginger into the pan and cook for about 3 minutes. Add finely diced tomato, ketchup, rice vinegar, brown sugar and a little bit of corn starch and mix well. Let it cook for a couple of minutes.
- Transform fried tofu and all vegetables back into the pan. Do the same with your noodles and pour soy sauce over them. Mix everything well, turn off the heat. Finally, add bean sprouts and spring onion. Stir one more time, garnish with some sesame seeds and enjoy!
Notes
You can use pineapple in this recipe.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stir frying
- Cuisine: Chinese
Nutrition
- Serving Size: 3 servings
- Calories: Amount per serving: 331
- Sugar: 20g
- Sodium: 4875mg
- Fat: 17.3g
- Saturated Fat: 3.3g
- Carbohydrates: 47.1g
- Fiber: 4.9g
- Protein: 16.6g