Japanese style fried tofu and vegetables | How to make Japanese style fried tofu and vegetables

By BetterButter Editorial  |  17th Sep 2015  |  
5 from 1 review Rate It!
  • Japanese style fried tofu and vegetables, How to make Japanese style fried tofu and vegetables
Japanese style fried tofu and vegetablesby BetterButter Editorial
  • Prep Time

    0

    mins
  • Cook Time

    15

    mins
  • Serves

    4

    People

239

1





About Japanese style fried tofu and vegetables Recipe

This exotic dish is not only a very healthy option but mighty delicious and appetizing as well.

Japanese style fried tofu and vegetables

Ingredients to make Japanese style fried tofu and vegetables

  • 250 grams tofu firm and cut into domino style pieces
  • 2 medium sized carrots cut in thin and long slices
  • 100 grams bamboo shoots
  • 150 grams bokchoy
  • 100 grams bean sprouts
  • 1 red capsicum finely sliced
  • 5-6 strands of spring onions sliced
  • 2 garlic cloves smashed
  • 1 inch piece ginger cut into thin strips
  • 2 teaspoon rice vinegar
  • 2 tablespoon rice wine
  • 2 tablespoon oyster sauce
  • 4 teaspoon dark soya sauce
  • ½ teaspoon sugar
  • 3 tablespoon oil

How to make Japanese style fried tofu and vegetables

  1. Heat a wok/pan with 1 tablespoon of the oil on a high flame.
  2. Once the oil is hot, add in the tofu, stir fry and cook for 1-2 minutes. Then remove the tofu and keep aside.
  3. Next, pour in the remaining oil into the pan.
  4. Once the oil is hot, put in the carrot along with the ginger, garlic. Stir fry and cook till the carrots are slightly tender for 2-3 minutes.
  5. Next, add in the bamboo shoots, spring onions, bokchoy, capsicum and bean sprouts. Stir fry and cook for another minute.
  6. Finally, put the fried tofu back into the pan along with the rice vinegar, rice wine, sugar, soya sauce and oyster sauce. Stir it well and cook for another minute.
  7. Serve hot as a side with fried rice.

Reviews for Japanese style fried tofu and vegetables (1)

Anuradha Maitra2 years ago

Where will we get bokchoy? is there any Indian equivalent?
Reply