Yield: 4-6 servings
3/4 cup/180mL Vegetable stock
2 tbsp/30mL Soy sauce
1 tbsp/15mL Vegetable oil
1 tbsp/15mL Brown sugar
1 tbsp/15mL Cornstarch
2 cloves Garlic, minced
1/2 tsp/3mL Red pepper flakes
1 block (397g) Firm tofu, chopped
1 small Onion, chopped
2 Bell peppers, sliced (red, orange or yellow)
1 cup/250mL Bean sprouts
1 cup/250mL Mushrooms, sliced
- In a small bowl whisk together brown sugar and cornstarch, then add stock, soy sauce, oil, garlic, and red pepper flakes. Set the sauce mixture aside.
- Fry cubed tofu in large frying pan with a bit of vegetable oil. When tofu is lightly browned, remove from the pan and set aside.
- Fry onions in the pan until slightly softened, then add peppers and mushrooms. When vegetables are slightly softened, add sauce mixture. Stir the mixture and bring to a boil. Reduce heat and allow to simmer until the sauce begins to thicken. Add bean sprouts and tofu and continue to heat until tofu is warmed.
- Serve immediately over cooked rice (brown, jasmine, or long grain).
Tip: Substitute or add any vegetables to the stir-fry. Some delicious choices are: carrots (add before onions), broccoli stems (add with onions), broccoli florets (add with soy sauce mixture), or spinach and tatsoi (add immediately before serving).
Tofu is a versatile meat alternative that can be used in many recipes.
The neutral nature of tofu easily absorbs the flavours
of spices, sauces, and herbs.