Friday, July 16, 2010

Tofu, Sweet Potato, Broccoli and Carrot Stir Fry

I usually reserve the tofu- sweet potato combination for my burgers and patties, but today I thought they would look good in my stir-fry...and not only did they look good, they also tasted great!
And next to the broccoli and carrot, the subtle flavours just couldn't get better! Serve it next to stir-fried vermicelli or rice. Try it yourself one day...

  • 1 pound firm tofu, cubed
  • 1 medium sized sweet potato, cubed
  • 1 cup broccoli florets
  • 1 cup sliced yellow carrot
  • 1 inch ginger, finely chopped
  • 1/4 cup light soy sauce
  • 2 tablespoons ground soybean paste
  • 1 tablespoon toasted sesame seeds
  • 2 tablespoons sesame seed oil
  • 4 servings of wheat vermicelli - cooked
  1. Marinate the tofu cubes in soy sauce for a couple of hours
  2. In a hot wok, pour the oil and stir fry the ginger. Remove promptly and set aside.
  3. Add the sweet potato cubes and stir fry till crisp. Remove and set aside.
  4. Stir fry the tofu cubes until crisp and brown in color. Remove and set aside.
  5. Stir fry the broccoli and carrot till done. Remove and set aside.
  6. Add the ground soybean paste and stir fry the drained cooked vermicelli till slightly crisp.
  7. Mix the tofu and sweet potato together, do the same with broccoli and carrot.
  8. Place the vermicelli on a plate, sprinkle with sesame seeds, add the stir fried vegetables and enjoy!

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