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Ingredientes
- 2 x hard tofu cakes
- Â Â Peanut oil as needed
- 2 Tbsp. thinly-sliced garlic
- 2 Tbsp. thinly-julienned ginger
- 4 Tbsp. julienned Thai chile peppers
- 1/4 c. thinly-sliced shallots/purple onions
- 1/4 c. bean sprouts
- 1/4 c. snow peas
- 1/4 c. thinly-sliced turnips
- 1/4 c. sliced water chestnuts
- 1/4 c. sliced green bell peppers
- 1/4 c. sliced mushrooms
- 1/4 c. cauliflower florets
- 1/4 c. broccoli florets
- 1/4 c. asparagus tips
- 4 Tbsp. light soy sauce
- 2 Tbsp. dark sweet soy sauce
- 1 Tbsp. corn starch dissolved in
- Â Â a little water
- Â Â Freshly-grnd black pepper to taste
Direcciones
- Take two cakes of hard tofu, and cut them in quarters, then divide the squares in half diagonally, then divide each piece in half "height-wise" to yield 32 bite-sized pcs.
- Place a little peanut oil in a warm pan and stir-fry the tofu pcs till they turn golden. Next saute/fry the garlic, ginger and chilis (if used) in a little oil, and then add in the soy sauces and then all the other ingredients except the bean sprouts. Stir-fry for about a minute, then add in the cornstarch and continue to stir-fry for a further minute.
- Add in the bean sprouts, stir very briefly to hot them, but not cook them, and then serve with Thai jasmine rice.
- Comments: This is a basic vegetarian stir-fry.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1302g | |
| Calories 264 | |
| Calories from Fat 12 | 5% |
| Total Fat 1.46g | 2% |
| Saturated Fat 0.23g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 5474mg | 228% |
| Potassium 908mg | 26% |
| Total Carbs 53.15g | 14% |
| Dietary Fiber 6.5g | 22% |
| Sugars 8.04g | 5% |
| Protein 12.58g | 20% |
