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🍽️ Crispy Tofu with Mixed Vegetables

356 kcal · 30 min · 4 servings

Crispy Tofu with Mixed Vegetables Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Cut the tofu into small, bite-sized cubes.
  2. 2. Wash the zucchini thoroughly.
  3. 3. Cut the zucchini in half lengthwise.
  4. 4. Slice the zucchini halves into thin rounds.
  5. 5. Rinse the sprouts under very hot water.
  6. 6. Let the sprouts drain in a colander.
  7. 7. Wash the snow peas.
  8. 8. Remove the tough strings and ends from the snow peas.
  9. 9. Bring water with salt to a boil.
  10. 10. Cook the snow peas for two minutes in the boiling salted water (this is called blanching).
  11. 11. Drain the snow peas.
  12. 12. Rinse the snow peas immediately with cold water to stop the cooking process.
  13. 13. Let the snow peas drain well.
  14. 14. Wash the cabbage.
  15. 15. Remove the hard core from the cabbage.
  16. 16. Cut the cabbage into small, bite-sized pieces.
  17. 17. Wash the bell pepper.
  18. 18. Cut the bell pepper in half lengthwise.
  19. 19. Remove the seeds and white interior from the bell pepper.
  20. 20. Cut the bell pepper into thin strips.
  21. 21. Wash the coriander (cilantro).
  22. 22. Shake the coriander dry.
  23. 23. Pluck the leaves from the coriander stems.
  24. 24. Heat the oil in a wok or a large frying pan.
  25. 25. Fry the peanuts and tofu cubes until golden brown over medium heat (this takes about 3 to 4 minutes).
  26. 26. Season the fried ingredients with pepper.
  27. 27. Remove the tofu cubes and peanuts from the pan and set them aside.
  28. 28. Add the prepared vegetables to the wok.
  29. 29. Stir-fry the vegetables, turning them constantly, for 5 to 7 minutes over medium heat.
  30. 30. Add the tofu cubes and peanuts back into the pan.
  31. 31. Season the dish with soy sauce and pepper.
  32. 32. Divide the tofu and vegetable mixture among four small bowls.
  33. 33. Sprinkle the finished dish with the fresh coriander leaves.

Nutrition per serving