Wok Vegetables with Tofu

Rating: 3.84 / 5.00 (205 Votes)

Total time: 15 min

Servings: 2.0 (servings)



Wash the bell bell pepper and chili bell pepper, remove seeds and cut into thin strips.

Peel the carrots and cut into thin sticks, the spring onion into rings. Wash and quarter the oyster mushrooms. Wash and drain the bean sprouts. Peel and chop the garlic.

Cut the tofu into small squares, season with salt and pepper and coat in flour.

Put peanut oil in a wok or large frying pan and heat. Sauté the garlic briefly and then add the tofu to the wok and stir-fry until hot, then add the vegetables and toss everything for a maximum of 3-5 minutes so that the vegetables are still crunchy.

Season with teriyaki sauce, finely chopped ginger, salt and pepper.

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