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Fried Tofu with Five-Colour Sauce
Rate this recipeFried tofu with five-colour sauce lives up to its name: one look and you'll be delighted by its eye-catching colours. Served with brown rice, it's hard to beat – a truly top-notch vegetarian dish.
Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.
Ingredients
11
Time
45 minutes
Servings
2
Level
Medium
Ingredients
Silken tofu
2 piece
Ginger
1 knob
Soy sauce
1 tablespoon
Shiitake mushrooms
50 g
Carrot
0.5 carrot
Red and yellow bell peppers
0.5 of each
Sweetcorn kernels
50 g
Green peas
50 g
Tapioca starch
1 teaspoon
Vegetarian seasoning and sugar
1 a little
Cooking oil
1 a little
Implementation Steps
01
Cut the tofu into squares, pat dry and fry until golden on all sides, then lift out and drain.
02
Soak the shiitake mushrooms until soft and dice them; dice the carrot and bell peppers; mince the ginger.
03
Fry the ginger in a little oil until fragrant, then add the mushrooms, carrot, sweetcorn, peas and bell peppers and stir-fry for about 3 minutes. Add 1 tablespoon of soy sauce, vegetarian seasoning, a pinch of sugar and half a bowl of water. When it boils, stir in the tapioca starch slurry until the sauce thickens.
04
Arrange the tofu on a plate, pour the five-colour sauce over the top and serve hot with brown rice.
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Fried Tofu with Five-Colour Sauce