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.
Vegan
Chinese Tofu & Bamboo Shoots & Parsley
A light and savory stir-fry combining silky tofu, crunchy bamboo shoots, and fresh parsley in a delicate soy-based sauce.
About this recipe
Method
10 min prep · 20 min cook
- 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.
Courses: Lunch, Dinner
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