Vegetable and tofu stir-fry with Thai sauce

Improv night! I was tired and it was a cold grey day. So this was pretty much more or less assembled from everything I could grab in my refrigerator. Fast and easy to cook. And not to heavy.

1/2 bloc Firm tofu
2 bok choy, sliced
1/2 bottle “souvenir de thailande” sauce
2 stalk celery, chopped
3 carrots, sliced
1/2 tea spoon grated ginger
1 handful snow peas
1 bell pepper, diced
2 tbs sesame oil
1 onion, chopped



1. Place the tofu between 2 paper towels and put some weight on top to press out as much water as possible. Leave it alone for 5-10 minutes

2. Cut the tofu in small cubes. Heat 1 tbs of the oil in a pan and cook the tofu until lightly golden. Set aside.

2. In a large skillet, heat the rest of the oil. Add the onion and a pinch of salt, sweat for a minute or two.

3. Add the carrots and heat for a minute.

4. Add the celery and heat for 1 minute.

5. Add the bok chow and snow peas.

6. Add the bell pepper, the sauce and the tofu to the skillet. Bring the sauce to a boil.

7. Serve!


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