Ingredients with Measurements:
- 1 block of soft tofu (14 oz)
- 1 tablespoon of vegetable oil
- 1 tablespoon of minced garlic
- 1 tablespoon of minced ginger
- 1/2 cup of sliced shiitake mushrooms
- 1/2 cup of sliced carrots
- 1/2 cup of sliced bell peppers
- 1/4 cup of soy sauce
- 1/4 cup of rice vinegar
- 1 tablespoon of brown sugar
- 1 tablespoon of cornstarch
- 1/4 cup of water
- 2 green onions, sliced
- Sesame seeds for garnish
Special equipment needed:
- Non-stick skillet
- Wooden spoon
- Measuring cups and spoons
Step-by-step instructions:
1. Drain the soft tofu and cut it into small cubes.
2. Heat the vegetable oil in a non-stick skillet over medium-high heat.
3. Add the minced garlic and ginger and sauté for 1-2 minutes until fragrant.
4. Add the sliced shiitake mushrooms, carrots, and bell peppers and sauté for 3-4 minutes until slightly softened.
5. In a small bowl, whisk together the soy sauce, rice vinegar, brown sugar, cornstarch, and water until smooth.
6. Pour the sauce over the vegetables and tofu and stir to combine.
7. Bring the mixture to a simmer and cook for 5-7 minutes until the sauce has thickened and the vegetables are tender.
8. Garnish with sliced green onions and sesame seeds.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 120
Fat: 5g
Carbohydrates: 13g
Protein: 7g
Sodium: 800mg
Substitutions for ingredients:
- Soft tofu can be substituted with firm tofu or tempeh.
- Shiitake mushrooms can be substituted with any other type of mushroom.
- Carrots and bell peppers can be substituted with any other vegetables of your choice.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Brown sugar can be substituted with honey or maple syrup.
Variations:
- Add some heat by adding red pepper flakes or sriracha sauce.
- Add some sweetness by adding pineapple chunks or mango.
- Add some crunch by adding chopped peanuts or cashews.
Tips and tricks:
- Pat the tofu dry with a paper towel before cutting it to prevent excess moisture.
- Use a non-stick skillet to prevent the tofu from sticking to the pan.
- Adjust the amount of soy sauce and rice vinegar to your taste preference.
- If the sauce is too thick, add more water to thin it out.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a bowl with a sprinkle of sesame seeds and sliced green onions on top.
Garnishes:
Sesame seeds and sliced green onions.
Pairings:
Serve with steamed rice or noodles.
Suggested side dishes:
Steamed broccoli, stir-fried bok choy, or a side salad.
Troubleshooting advice:
- If the sauce is too thin, mix more cornstarch with water and add it to the pan.
- If the vegetables are too crunchy, cook them for a few more minutes until they are tender.
Food safety advice:
Make sure to cook the vegetables and tofu to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
Tofu is a staple ingredient in Asian cuisine and has been consumed for thousands of years. It is made from soybeans and is a great source of protein for vegetarians and vegans.
Flavor profiles:
This dish has a savory and tangy flavor with a hint of sweetness.
Serving suggestions:
Serve as a main dish with rice or noodles, or as a side dish with other Asian-inspired dishes.
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Region: Chinese