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Tofu with coconut oil Healthy ingredients
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Level: Easy Spice: Mild
Preparation: 15 minutes Cooking Time: 15 minutes
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Level: Easy Spice: Mild Preparation: 15 minutes Cooking Time: 15 minutes Rating:
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Ingredients
  • 350 g firm tofu cubed
  • 1 Carrot
  • 100 g Broccoli florets
  • 60 g Baby corns
  • 60 g Shiitake Mushrooms
  • 1/2 g Courgette
  • 1 Bell pepper
  • 2 Shallots
  • 1 Garlic
  • 2 Tbsp. Coconut oil
  • 1 sachet Ginger paste
  • 1 Tbsp. Soy sauce
Servings: people
Units:
Instructions
  • 1
    Stir-fry shallots with tofu

    Heat 2 Tbsp. coconut oil in a sauce pan until very hot.
    Stir-fry sliced shallots and diced tofu until lightly browned. Set aside.
  • 2
    Stir-in the sauce

    Stir-fry minced garlic, add sliced carrots and sliced baby corns.
    Combine together ginger paste and soy sauce, pour over the stir-fry.
  • 3
    Add the vegetables

    Add courgette, bell pepper, broccoli florets and quartered mushrooms.
    Season with slat and pepper.
    Cover and simmer gently until all the vegetables are cooked
  • 4
    Add tofu and serve

    Add the tofu back in and toss well.
    Serve as a side dish or over Thai jasmine-scented rice.

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