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Veggie Tofu Stir-Fry

If you want a successful and delicious experience with pan-cooked tofu, marinate it before actually cooking it. Use spikey ginger and curry with sharp lemon juice and soy sauce. Enrich the overall flavor and tofu’s texture by sauteing it with champignons and some other vegetable goodies.
If you want a successful and delicious experience with pan-cooked tofu, marinate it before actually cooking it. Use spikey ginger and curry with sharp lemon juice and soy sauce. Enrich the overall flavor and tofu’s texture by sauteing it with champignons and some other vegetable goodies.

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Ingredients

1 tablespoon olive oil
2 tablespoons of lemon juice
1 teaspoon soy sauce
1 tablespoon curry powder
1 tablespoon ginger, shredded
10 ounces of tofu, cubed
1 tablespoon vegetable oil
2 garlic cloves, crushed
5 ounces of champignon, sliced
1 medium spring onion, chopped
1 medium red bell pepper, chopped
¾ cup sweet corn
salt
pepper
2 tablespoons of fresh parsley, chopped

Ingredients

Steps

1
Done

Add the olive oil, lemon juice, soy sauce, curry powder, and ginger to a bowl. Mix until even.

2
Done

Add the tofu cubes. Mix to coat them with the mixture.

3
Done

Heat the vegetable oil in a skillet over low heat and add the garlic. Cook and stir for 30 seconds.

4
Done

Add the mushrooms. Cook and stir for 1 minute. Add the spring onion and stir it in.

5
Done

Add the red bell pepper and sweet corn. Stir them in. Season with salt and pepper.

6
Done

Add the coated tofu. Cook and stir for up to 2 minutes. Add the parsley, remove from heat and serve.

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Nutritional Chart

229 kcal
Calories
14 g
Protein
14 g
Fat
18 g
Carbohydrates

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Andrei Gusty

Well, I love to eat! I guess I always did. Tasty foods, traditional foods, fast-foods, healthy foods and, again, not so healthy ones. You name it.

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