Ingredients with Measurements:
- 1 block of firm tofu, drained and cut into cubes
- 2 heads of pak choy, washed and chopped
- 1 red bell pepper, sliced
- 1 yellow onion, sliced
- 2 cloves of garlic, minced
- 1 tablespoon of ginger, minced
- 2 tablespoons of soy sauce
- 1 tablespoon of oyster sauce
- 1 tablespoon of cornstarch
- 1/4 cup of vegetable broth
- 2 tablespoons of vegetable oil
- Salt and pepper to taste
Special equipment needed:
- Wok or large skillet
- Wooden spoon or spatula
Step-by-step instructions:
1. In a small bowl, mix together soy sauce, oyster sauce, cornstarch, and vegetable broth. Set aside.
2. Heat vegetable oil in a wok or large skillet over medium-high heat.
3. Add garlic and ginger and stir-fry for 30 seconds.
4. Add tofu and stir-fry for 3-5 minutes until lightly browned.
5. Add onion and bell pepper and stir-fry for another 2-3 minutes until vegetables are slightly softened.
6. Add pak choy and stir-fry for 2-3 minutes until wilted.
7. Pour the sauce mixture over the stir-fry and stir until the sauce thickens and coats the vegetables and tofu.
8. Season with salt and pepper to taste.
9. Serve hot with steamed rice.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 180
Total fat: 10g
Saturated fat: 1g
Cholesterol: 0mg
Sodium: 700mg
Total carbohydrates: 15g
Dietary fiber: 4g
Sugar: 6g
Protein: 11g
Substitutions for ingredients:
- You can substitute pak choy with bok choy or any leafy green vegetables.
- You can use chicken or beef instead of tofu.
Variations:
- Add sliced mushrooms for extra flavor.
- Add chili flakes or hot sauce for a spicy kick.
- Add cashews or peanuts for crunch.
Tips and tricks:
- Make sure to drain the tofu well before cooking to avoid excess water in the stir-fry.
- Cut the vegetables into similar sizes for even cooking.
- Stir-fry quickly over high heat to maintain the crispness of the vegetables.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a wok or skillet over medium heat until heated through.
Presentation ideas:
Serve the stir-fry in a large bowl or on a platter with steamed rice on the side.
Garnishes:
Garnish with chopped green onions or cilantro.
Pairings:
Pair with a cold beer or a glass of white wine.
Suggested side dishes:
Steamed rice, noodles, or a side salad.
Troubleshooting advice:
- If the stir-fry is too dry, add a splash of vegetable broth or water to loosen the sauce.
- If the sauce is too thick, add more vegetable broth or water to thin it out.
Food safety advice:
Make sure to cook the vegetables and tofu thoroughly to avoid any foodborne illnesses.
Food history:
Stir-fry is a popular cooking technique in Chinese cuisine that dates back to the Han Dynasty (206 BC-220 AD).
Flavor profiles:
This stir-fry is savory, slightly sweet, and umami-rich.
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
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Region: Chinese