Basic (And Delicious) Tofu Stir Fry

"When you're pressed for time and/or don't bother spending long hours in your kitchen and crave asian food: Voilà! (Either serve with mie or rice noodles or mixed with or over rice). Feel free to add vegetables you like such as peas, snow peas, broccoli, mushrooms, ..."
 
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Ready In:
20mins
Ingredients:
15
Serves:
4
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ingredients

  • 250 g tofu (firm or extra firm)
  • 250 g mie noodles (or the same amount rice noodles or white rice)
  • 1 onion (chopped)
  • 1 -2 garlic clove (chopped or minced or powder)
  • 1 carrot (cut lenghtwise, in thin about 1inch long slices)
  • 1 teaspoon palm sugar (or brown-, or white sugar or honey)
  • 2 -3 tablespoons soy sauce
  • 1 teaspoon vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon peanut butter (creamy or chunky)
  • 1 teaspoon sambal oelek (I usually add more)
  • 12 teaspoon vegetarian broth, granules
  • oil (neutral in taste, for frying)
  • 2 tablespoons chopped peanuts (optional)
  • salt
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directions

  • Cut tofu into cubes and fry in hot oil until brown and crispy. Put aside.
  • If using noodles (or rice) prepare according to package instruction.
  • Heat oil in a non stick frying pan or wok and add onions and garlic. Let fry until translucent.
  • Add carrot slices.Stir.
  • Sprinkle (palm) sugar over carrot/onion/garlic and let dissole whilst stirring frequently.
  • Add vinegar.
  • Pour soy sauce over sizzling "pancontents".
  • Add sesame oil, peanut butter and sambal oelek.
  • Season with salt and soup powder.
  • Drain noodles and add to stir fry. (Or rice).
  • Add tofu and stir.
  • Enjoy!

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