Stir Fried Vegetables and Tofu

Makes 2-3 serving

Tan wiratchada

Stir Fried Vegetables and Tofu. This is a basic vegetarian stir-fry.

ingredients

Ingredients:
2 tablespoons garlic, sliced thinly
2 tablespoons ginger, julienned thinly
4 tablespoons Thai chile peppers julienned
1/4 cup shallots, sliced thinly
1/4 cup bean sprouts
1/4 cup snow peas
1/4 cup turnips, sliced thinly
1/4 cup water chestnuts, sliced
1/4 cup green bell peppers, sliced
1/4 cup sliced mushrooms
1/4 cup cauliflower florets
1/4 cup broccoli florets
1/4 cup asparagus tips
2 cups fried tofu
4 tablespoons light soy sauce
2 tablespoons dark sweet soy sauce
1 tablespoon corn starch, dissolved in a little water freshly ground black pepper to taste

1
Preparation:
2
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 pieces. Place a little peanut oil in a hot pan and stir fry the tofu pieces until they turn golden brown. Next sautee the garlic, ginger and chilis (if used) in a little oil, and then add the soy sauces and then all the other ingredients except the bean sprouts. Stir fry for about a minute, then add the cornstarch and continue to stir fry for a further minute. Add the bean sprouts, stir very briefly to warm them, but not cook them, and then serve with Thai jasmine rice.

Source: www.tan-kitchen.com