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(Yield 4-6 servings)


3/4 cup/180mL Vegetable stock
2 tbsp/30mL Soy sauce
1 tbsp/15mL Vegetable oil
1 tbsp/15mL Brown Sugar
1 tbsp/15mL Cornstarch
2 cloves Garlic, minced
1/2 tsp/3mL Red pepper flakes
1 block (397g) Firm tofu, chopped
1 small Onion, chopped
2 Bell peppers, sliced (red, orange or yellow)
1 cup/250mL Bean sprouts
1 cup/250mL Mushrooms, sliced


In a small bowl whisk together brown sugar and cornstarch, then add stock, soy sauce, oil, garlic, and red pepper flakes. Set the sauce mixture aside.

Fry cubed tofu in large frying pan with a bit of vegetable oil. When tofu is lightly browned, remove from the pan and set aside.

Fry onions in the pan until slightly softened, then add peppers and mushrooms. When vegetables are slightly softened, add sauce mixture. Stir the mixture and bring to a boil. Reduce heat and allow to simmer until the sauce begins to thicken. Add bean sprouts and tofu and continue to heat until tofu is warmed.

Serve immediately over cooked rice (brown, jasmine, or long grain).

Tip: Substitute or add any vegetables to the stir-fry. Some delicious choices are: carrots (add before onions), broccoli stems (add with onions), broccoli florets add with soy sauce mixture), or spinach (add immediately before serving).
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