Stir-fried vegetables with tofu
by Tavolino
A healthy, vegan stir-fry that combines crispy tofu cubes with a variety of fresh vegetables, all enhanced with a splash of soy sauce.
Ingredients
- Tofu 150 g
- Yellow bell pepper 0.5 unit
- Green bell pepper 1 unit
- Eggplant 1 unit
- Spring onion 1 unit
- Carrot 1 unit
- Salt 1 pinch
- Ground black pepper 1 pinch
- Olive oil 40 ml
- Cornstarch 100 g
- Soy sauce 20 ml
Preparation
- 1
Chop the spring onion and sauté it in a pan with a little olive oil for 3 minutes.
- 2
Cut the yellow bell pepper, green bell pepper, and carrot into small pieces.
- 3
Add the chopped vegetables to the pan, season with salt and pepper, and cook everything together for 3 minutes.
- 4
Wash the eggplant, cut it into cubes, and add it to the sautéed vegetables.
- 5
Season with additional salt and pepper and cook the mixture for 4 minutes over medium heat.
- 6
Cut the tofu into cubes and coat them evenly with the cornstarch.
- 7
Fry the tofu cubes in plenty of olive oil until golden brown.
- 8
Remove the tofu from the pan and place it on paper towels to drain excess oil.
- 9
Add the fried tofu to the pan with the vegetables and toss gently to combine the flavors.
- 10
Pour the soy sauce over the stir-fry, stir one last time, and serve immediately.