March 15, 2010

Crisp Tofu Stir-fry

500g firm tofu,cut into small cubes
2 tbsp peanut oil
1/4 cup soy sauce
3/4 cup rice flour
1 onion, cut into thin wedges
1 tbsp ginger,chopped
1/2 capsicum,cut into thin strips
1 cup celery, cut into thin strips
1 cup bok choy, cut into thin strips
2 tsp brown sugar
1 tsp chili paste
1 tsp dry sherry
2 tsp finely grated orange rind

1. Place the tofu in a bowl with peanut oil.Add soy sauce and ginger,cover and refrigerate for 30 minutes.
2.Drain the tofu, reserve the marinade and toss the pieces in the rice flour to coat heavily.
3.Heat the wok and add 1/4 cup of oil and fry the tofu until golden all over. Remove from the wok and drain on paper towel. Repeat with the remaining tofu and set aside.

4.Drain the oil and reheat the wok with 2 tbsp of oil and stir-fry the vegetables for 3-4 minutes or until softened along with sugar and chili paste.

5.Add the reserved tofu marinade along with sherry. Stir and bring it to a boil.
6.Return the tofu to the wok,add orange rind and toss to heat through and serve with chow-mein noodles.

HINT: Don't over cook the vegetables and cook on medium heat.
NOTE: Can serve this as an appetizer too.


Tina said...

Stir fry looks crispy and delicious..

Sonia (Nasi Lemak Lover) said...

this sound healthy and yummy!

Madhuri said...

Nice one! but no big fan of tofu ;)

Sushma Mallya said...

Nice one, looks delicious and colourfull....and wish you a very happy ugadi

Pavithra said...

Oh wow i love this..looks so colorful and yummy.

tigerfish said...

Love all the vegetables in your stir-fry :D