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.

Ingredients
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

ingredients

***

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.
tofu

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.
onions

3. Add the carrots and heat for a minute.
add-carrots

4. Add the celery and heat for 1 minute.
add-celery

5. Add the bok chow and snow peas.
bokchoy

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

7. Serve!
plate

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: