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Tofu Vegetable Stir Fry

Tofu Vegetable Stir Fry

⏱ Prep: 10 min ⏱ Cook: 30 min

Ingredients

  • 0.5 head cabbage (sliced)
  • 1 Knorr Chicken Cube
  • 1 bunch baby bok choy (sliced)
  • 6 shiitake mushrooms (sliced)
  • 15 snow peas
  • 12 oz. tofu (extra firm, cubed)
  • 0.75 cup green peas
  • 1 carrot (sliced)
  • 1 onion (sliced)
  • 4 clove garlic (crushed)
  • 2 tbsp soy sauce
  • 2 tsp sesame oil
  • 1 tbsp oyster sauce
  • 1 tbsp cornstarch
  • 1 cup water
  • 1 cup oil
  • 1.5 tsp sugar
  • 0 Salt and ground black pepper to taste

Instructions

  1. Heat 1 cup of oil in a small cooking pot. Deep fry the tofu until it turns golden brown. Set aside.

  2. Heat 3 tablespoons of the same oil in a wok. Sauté onion and garlic.

  3. Add mushrooms and carrot once the onion softens.

  4. Pour the soy sauce. Sauté for 2 minutes.

  5. Add snow peas, Knorr Chicken Cube, and water. Let boil.

  6. Put the oyster sauce along with the cabbage, bok choy, and green peas into the wok. Toss. Cover. Cook for 3 minutes.

  7. Add the fried tofu and season with sugar, salt, and ground black pepper.

  8. Combine cornstarch with 3 tablespoons water. Mix well and then pour into the wok. Stir and continue cooking until the sauce thickens.

  9. Finish by adding sesame oil.

  10. Transfer to a serving bowl. Serve with rice.

  11. Share and enjoy!