Home
  • HOME
    • HOME
    • DIRECTORY
    • ABOUT US
  • RECIPES LIST
    • SEARCH
    • RECIPES
    • COURSES
      • CONDIMENTS
      • APPETIZER
      • BREAD & ROLLS
      • BREAKFAST
      • BRUNCH
      • DESSERT
      • DINNER
      • LUNCH
      • SNACKS
      • SOUPS
      • STIR FRY
    • CUISINES
      • AMERICAS
        • AMERICAS
        • MEXICAN
        • SOUTH AMERICA
      • ASIA
        • CHINESE
        • JAPAN
        • THAI
        • VIETNAMESE
      • AFRICA
        • AFRICAN
        • ESTONIAN
        • ETHIOPIAN
      • EUROPE
        • BRITISH
        • BELGIAN
        • FRENCH
        • GERMANY
        • GREEK
        • ITALIAN
        • NETHERLANDS
        • POLISH
        • RUSSIAN
      • ISLANDS
        • HAITI
        • JAMAICAN
      • MIDDLE EAST
        • ARAB
        • INDIAN
    • HOLIDAYS
      • BIRTHDAYS
      • CHRISTMAS
      • EASTER
      • GAME NIGHT
      • HALLOWEEN
      • NEW YEARS
      • THANKSGIVING
    • QUICK CATEGORIES
      • CHRISTMAS SLICES
      • DAIRY-FREE
      • EASY FINGER FOODS
      • QUICK & EASY
    • SEASON
      • FALL
      • SPRING
      • SUMMER
      • WINTER
  • Forum
    • SIGN IN
    • COMMUNITY
  • SEARCH
  • SUBMIT RECIPE
  • Health

Chinese Tofu with Bamboo Shoots and Parsley

  1. Home
  2. Chinese Tofu with Bamboo Shoots and Parsley
  • 10
    min
    Prep Time
  • 20
    min
    Cook Time
  • 30
    min
    Ready in

  • per
    Yield
  • 200
    cal
    Calories
    • User Review:
      0
    • User Rating:
    Share Print Add to Favorite

    Share this recipe

    ×

    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 block (14 oz) firm tofu, drained and cubed
    • 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
    • Salt and pepper to taste
    • Green onions, sliced for garnish

    Steps:

    1. Sesame seeds, for garnish
    2. Press tofu with a clean kitchen towel to remove excess moisture. Cut into 1-inch cubes.
    3. Heat vegetable oil in a large skillet over medium-high heat. Add garlic and ginger, sautéing until fragrant, about 1 minute.
    4. 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.
    5. 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.
    6. Cook for an additional 5 minutes, allowing the tofu to absorb the flavors of the sauce.
    7. Season with salt and pepper to taste. Turn off the heat and stir in the chopped parsley.
    8. Garnish with green onions and sesame seeds before serving.

    Similar recipes that you might like:

    PICKED

    Pumpkin Spätzle

    Indulge in the seasonal flavors of Pumpkin Spätzle, a unique vegan take on the German classic

    • 0 comments
    View
    PICKED

    Vegan Risotto

    A creamy, comforting classic Vegan Risotto made with Arborio rice and a mixture of flavorful mushrooms and peas

    • 0 comments
    View
    PICKED

    Estonian Vegetable Salad

    This refreshing Estonian Vegetable Salad combines the crisp textures and vibrant flavors of fresh produce

    • 0 comments
    View

    Chinese, Dinner, Lunch, Recipes | No Comments » on Chinese Tofu with Bamboo Shoots and Parsley

    Leave a Reply Cancel reply

    You must be logged in to post a comment.

    Vegor “The scientist”

    Archives


    • January 2025
    • December 2024
    • November 2024
    • August 2024
    • July 2024
    • June 2024
    • May 2024
    • April 2024
    • March 2024
    • February 2024

    Recent Posts


    • Vegan Mille-Feuille
    • Sweet Potato and Black Bean Chilli
    • Split Pea and Spinach Dal
    • Vegan Spicy Pad Kee Mao
    • Vegan Pea Basil Soup

    Categories


    Recent Topics


    • Moderator application

      By R 1 year ago

    • Guidelines for Posting Recipes

      By R 1 year ago

    • Guidelines for Posting Recipes

      By R 1 year ago

    • Forum Rules

      By Vegor 1 year ago

    Categories

    • Condiments
    • Courses
    • Cuisines
    • Holidays
    • Quick Categories
    • Season

    Quick Links

    • About Us
    • Directory
    • Forums
    • Sign-In
    • Privacy Policy
    • Terms & Conditions

    Courses

    • Appetizers
    • Bread & Rolls
    • Breakfast
    • Brunch
    • Lunch
    • Dessert
    • Dinner
    Home

    Copyright Ⓒ 2025 - Veganeating.com