Stir Fry Tofu “Have a mouth as sharp as a dagger, but a heart as soft as tofu” – Chinese proverb.
When I saw that proverb, I just had to rush out and grab a pack of tofu for lunch today. That I wanted to try out a new product (well, new to me) was neither here not there.
Lee Kum Kee’s Vegetarian Stir Fry Sauce is a fantastic product that I’ve been looking for, for a long time. I think the last time I had something similar must have been over 10 years ago when I was living in Swansea, but I thought that they must have stopped making it. It was with faint hopes that I asked in a small oriental store, Ardencapel Oriental that opened earlier this year. The chap I spoke to looked bemused, but said he’d keep an eye out for it. Yesterday, 2 bottles mysteriously appeared. Thank you, unknown gentleman, who I’ve not seen in the store since.
Stir Fried Tofu with Chinese Vegetables
- 396g Cauldron Tofu
- 300g pack of mushroom stir fry vegetables
- 300g pack of beansprouts
- 5 tablespoons of Lee Kum Kee’s Vegetarian Stir-Fry Sauce
- Rapeseed oil for frying.
Steps To follow
- Open the tofu over the sink and drain the liquid.
- Pat the tofu dry with kitchen paper.
- Cut it in half lengthwise and then slice the blocks into widths of about half a centimeter wide.
- Heat a large frying pan, or wok, with the oil added and wait until it’s smoking hot.
- Add the squares of tofu, a few at a time and fry until crisp. Once all the squares are fried, let the remaining oil get back to it’s previous hot temp and add the mushrooms and the beansprouts.
- Once they’ve cooked (no more than 5 to 10 minutes, depending on what vegetables are included, and remember to keep moving them round the pan – the operative word is ‘stir’), add the stir fry sauce and the crisp tofu and make sure that everything is well coated.
It was deli sh!!!!! 3 out of 4 of us asked if there was any more (I’m the 4th – I didn’t ask, because I already knew there wasn’t any).