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🍽️ Sweet and Sour Tofu with Vegetables

285 kcal · 30 min · 4 servings

Sweet and Sour Tofu with Vegetables Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Cut the tofu into small cubes.
  2. 2. Peel the garlic and chop it finely.
  3. 3. Mix the tofu with the garlic, grated ginger, 1 to 2 tablespoons of oil, and 1 to 2 tablespoons of oyster sauce.
  4. 4. Let the marinade sit covered in the refrigerator for about 30 minutes.
  5. 5. Peel the lower part of the asparagus and cut the stalks into 2 to 3 centimeter long pieces.
  6. 6. Peel the carrot and slice it thinly or shred it.
  7. 7. Wash the Chinese cabbage, remove the hard stems, and cut it into thin strips.
  8. 8. Clean the mushrooms, trim off hard stems, and halve the caps.
  9. 9. Fry the tofu in a wok or pan for 1 to 2 minutes until lightly browned.
  10. 10. Remove the tofu from the pan and set it aside.
  11. 11. Fry the mushrooms in 1 to 2 tablespoons of oil.
  12. 12. Remove the mushrooms from the pan and set them aside.
  13. 13. Sauté the asparagus and carrots in 1 to 2 tablespoons of oil for 1 to 2 minutes.
  14. 14. Deglaze the vegetables with a little vegetable broth.
  15. 15. Add vinegar, sugar, soy sauce, and oyster sauce.
  16. 16. Let the sauce simmer for 2 to 3 minutes.
  17. 17. Add the Chinese cabbage and cook for another 2 to 3 minutes.
  18. 18. Add more broth if necessary.
  19. 19. The vegetables should be cooked but still have a bite.
  20. 20. Return the mushrooms, sprouts, and tofu to the pan.
  21. 21. Finish cooking everything while stirring.
  22. 22. Dissolve the starch in a little water and add it to thicken the sauce.
  23. 23. Season the dish with chili sauce, oyster sauce, and soy sauce.
  24. 24. Serve the tofu dish with rice as desired.

Nutrition per serving