Fried tofu with vegetables
Votes: 2
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 429, total fat 15 G., saturated fats G., proteins 19 G., carbohydrates 56 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 429, total fat 15 G., saturated fats G., proteins 19 G., carbohydrates 56 G., fiber G., cholesterol mg, sodium mg, sugar G.
Fried tofu with vegetables - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 400 g of hard tofu, sliced lengthwise into 4 rectangles
- Coarse salt and freshly ground pepper
- 2 tablespoons cornstarch
- Grated zest of 1 lemon
- 2 tablespoons of vegetable oil
- 4 green onions, chopped, green and white parts separated
- A 5cm piece of ginger, peeled and thinly sliced
- 225 g mixed mushrooms, sliced
- 3 cups carrots, sliced
- 330 g sugar snap peas, hard ends trimmed
- 3 tbsp. cooked brown rice
We recommend
Recipes with similar ingredients: tofu, mushrooms, brown rice, sugar snap peas, carrot, ginger root, green onions, lemon zest
Cooking the dish according to the recipe:
- Place several layers of paper towels on a plate. Place a single layer of tofu slices on top, then another layer of paper towels. Then cover with another plate and let sit for 5 minutes to absorb excess liquid.
- Sprinkle the tofu with salt and pepper and coat it in 1.5 tablespoons of cornstarch. In a bowl, combine the lemon zest, 1/2 cup of water, 1/2 teaspoon of salt, and the remaining 1/2 tablespoon of cornstarch. Set aside.
- Heat 1 tablespoon of vegetable oil in a large nonstick frying pan over high heat. Add the tofu and fry for 3-4 minutes on each side until golden brown. Transfer the tofu to a plate.
- Add the remaining 1 tablespoon of olive oil to the pan. Add the white parts of the onion and ginger and cook for 30 seconds.
Add the mushrooms and carrots and cook for 3 minutes, or until half-cooked. Add the peas and 1/4 teaspoon of salt and cook, stirring, for another 4 minutes. Whisk the lemon zest mixture into the pan and simmer for 2 minutes. Add the green onions. Serve the tofu with vegetables and rice.
Categories:
Similar recipes
