Carrots – 3 – peeled and sliced on the bias
Broccoli – 1 – cut into florets
Snow peas – a handful
Green onions / Spring onion greens – 1-1/2 cups
Ginger – grated – 1 tbsp
Garlic – 2 cloves – minced
Salt – 1/2 tsp or to taste
Oil – 2 tsp
Extra Firm Tofu – 1 block
Vegatable broth – 1 cup
Corn Starch – 1 tbsp
Soy Sauce (Low sodium) – 3 tbsp
Sesame oil – 1 tbsp
Rice wine vinegar – 1 tbsp
Sugar – 1 tsp
Press the tofu to remove excess liquid. Cut into small cubes or triangles. Mix the ingredients for the marinade the toss the tofu in it. Keep it covered in the refrigerator for 1 hour, mixing once in between. Mix the broth and corn starch in another small bowl with a whisk. Drop the broccoli florets and the carrot slices into boiling water for about 90 seconds and drain and plunge immediately into an ice bath. Let it rest for a few minutes and then drain again. Heat oil in a wide non-stick skillet. Drain the tofu and reserve the marinade. Add the tofu to the skillet and fry for about 7-10 minutes in medium-high heat until all the sides are light brown. Now add the green onions, garlic, ginger and fry for a couple of minutes. Add the snowpeas and fry for a minute followed by the broccoli and carrots. After about 5 minutes, add the sauce mixture, reserved marinade and salt. Cook in medium flame until the sauce thickens a bit. Serve hot over steamed rice.
Notes: Any vegetable can be added to this dish. Baby corns, bamboo shoots, cauliflower, water chestnuts are best additions.
Linking this up to Vegan Thursdays.