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Health

Chinese Tofu with Bamboo Shoots and Parsley

Home
Chinese Tofu with Bamboo Shoots and Parsley

10
min
Prep Time
20
min
Cook Time
30
min
Ready in
per
Yield
200
cal
Calories

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Chinese Tofu with Bamboo Shoots and Parsley

Recipe Overview

Author’s name:Vegor
Recipe type:Vegan
Allergens:–
Seasons:All
Cuisines:Chinese
Courses:Lunch, Dinner

Recipe Description

A light and savory stir-fry combining silky tofu, crunchy bamboo shoots, and fresh parsley in a delicate soy-based sauce. This dish exemplifies the balance of flavors and textures central to Chinese cuisine, offering a nutritious and satisfying vegan option.

Ingredients

1 cup bamboo shoots, sliced
1/2 cup fresh parsley, chopped
2 tablespoons vegetable oil
2 cloves garlic, minced
1 tablespoon ginger, minced
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
1/2 teaspoon sugar

Steps:

Sesame seeds, for garnish
Press tofu with a clean kitchen towel to remove excess moisture. Cut into 1-inch cubes.
Heat vegetable oil in a large skillet over medium-high heat. Add garlic and ginger, sautéing until fragrant, about 1 minute.
Add the cubed tofu and bamboo shoots to the skillet. Stir-fry for about 5 minutes, or until the tofu is golden and the bamboo shoots are tender.
In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, and sugar. Pour this sauce over the tofu and bamboo shoots in the skillet. Stir well to combine.
Cook for an additional 5 minutes, allowing the tofu to absorb the flavors of the sauce.
Season with salt and pepper to taste. Turn off the heat and stir in the chopped parsley.
Garnish with green onions and sesame seeds before serving.

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