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Easiest Way to Make Tasty Tofu Stir-Fry with Bell Peppers

Tofu Stir-Fry with Bell Peppers. Fresh orange juice perks up this speedy stir-fry, becoming a sticky, glossy sauce for the colorful vegetables. A quick coat in cornstarch helps the tofu develop a supercrisp You can use bell peppers or any vegetable you have on hand, such as broccoli florets, thinly sliced carrots, or sliced snap peas. A perfect combination of Tofu and bell pepper in a oyster sauce.

Tofu Stir-Fry with Bell Peppers Veggie and tofu stir-fry made tasty with a special, easy technique for giving the tofu more texture and flavor. Serve over rice or on its own. For this recipe I made a quick and simple stir-fry* but once you have the basics down this tofu could be used in just about any recipe you already love. You can cook Tofu Stir-Fry with Bell Peppers using 14 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Tofu Stir-Fry with Bell Peppers

  1. It's 100 grams of firm tofu, fried until crispy.
  2. You need 4 cloves of garlic, minced.
  3. Prepare 1 of small red onion, chopped.
  4. Prepare 7 pieces of green beans, chopped.
  5. You need 1 of green bell pepper, chopped.
  6. Prepare 50 grams of button mushrooms, sliced.
  7. You need 1 of Thumb of ginger, sliced into slivers.
  8. You need 1 of long green chilli, sliced diagonally.
  9. Prepare 1/4 cup of chicken broth.
  10. You need 2 Tbsps of soy sauce.
  11. It's 1 Tbsp of white miso paste.
  12. It's to taste of Sesame oil.
  13. It's to taste of Salt and pepper.
  14. It's of Neutral oil for frying.

This Thai-inspired orange tofu stir-fry is a one-pot, healthy, vegan, gluten-free dish that's become a weeknight favorite in our house! Fresh citrus-flavors, coupled with colorful peppers, crispy tofu, green onions, and sesame seeds. This Thai-inspired orange tofu stir-fry is a one-pot, healthy, vegan. This spicy Hoisin Tofu Stir Fry recipe is loaded with veggies and covered in a sticky sauce.

Tofu Stir-Fry with Bell Peppers step by step

  1. In a wok, sauté garlic and then the onion until onions become translucent. Add in the ginger and the green beans and fry for a minute or so..
  2. Add in the fried tofu and lower the heat. As that’s frying, mix chicken stock, soy sauce, miso paste, and sesame oil in a bowl until all are more or less combined. Add this mixture in the wok and give it a quick stir..
  3. Add bell peppers, mushrooms, and green chilli and cook until the mushrooms are done and the sauce is almost gone. Add salt and pepper to taste. Then serve!.

Tofu stir-fry: Replace the tempeh with the equivalent amount of extra-firm tofu. Add the oyster sauce, soy sauce, black bean sauce, sesame oil and rice vinegar, and stir until mix well. Cut the red bell pepper into long thin strips. I used smallish Ichiban Japanese eggplant from my garden, which are perfect for stir-fries. Bell Pepper - I prefer red bell pepper as they are slightly sweeter and less bitter than green but any color will work.

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