Mouthwatering Vegetarian Chinese Feast: Stir-Fried Tofu & Veggie Delight with Szechuan Noodles

Allergens

Soy, Wheat (from noodles)

Ingredients

• 16 oz firm tofu, cubed
• 2 cups mixed vegetables (broccoli, bell peppers, carrots)
• 1 cup button mushrooms
• 4 cloves garlic, minced
• 1
• inch piece ginger, grated
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp cornstarch
• 1 tbsp sugar
• Salt and pepper, to taste
• 8 oz Szechuan noodles
• 4 cups water
• 2 green onions, chopped
• 1 tsp chili oil (optional)

Instructions

1. In a large bowl, mix tofu with soy sauce, sesame oil, cornstarch, sugar, salt, and pepper. Set aside. In a wok or large pan, heat oil over medium high heat. Add garlic and ginger, stirring constantly until fragrant. Add mixed vegetables and mushrooms to the wok, stir frying for 3 4 minutes or until tender but still crisp. Remove vegetables from the wok and set aside. Add more oil if necessary and then add the marinated tofu, cooking until golden brown. Return vegetables to the wok, mixing well with the tofu. Adjust seasoning as needed. Meanwhile, cook Szechuan noodles according to package instructions. Toss with chili oil (optional) before serving.

Chef’s Insight

The balance of flavors and textures creates a memorable dining experience, perfect for vegetarian Chinese cuisine enthusiasts.

Notes

Fresh ingredients and quality cooking oil are essential for a flavorful dish.