-
10
minPrep Time -
20
minCook Time -
30
minReady in -
perYield -
200
calCalories
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:
- 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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