Korean Sticky Tofu Stir Fry with Vegetables
- 1 pack of The Spice Tailor Sticky and Spicy Korean Stir Fry Sauce
- 1 tbsp. vegetable oil
- 300g firm tofu, diced
- 1 carrot, julienned
- 50g mangetout
- 1 yellow pepper, diced
- 150g small broccoli florets
Garnishes:
- 2 spring onions, thinly sliced
- 2 spring onions, thinly sliced
- Short grain white rice to serve (optional)
- To prepare, place a pan or wok over a medium high heat and add 1 tbsp. of vegetable oil. Add the diced tofu and fry for 3-4 minutes until golden. Then add the carrot and broccoli.
- Cook for 2-3 minutes, then add in the yellow pepper. Cook until all vegetables are softened, then pour in the stir fry sauce from the packet and give everything a good stir so all ingredients are coated.
- Leave to heat through for a minute or so, then serve with sliced spring onions and sesame seeds scattered over the top.
- 1 pack of The Spice Tailor Sticky and Spicy Korean Stir Fry Sauce
- 1 tbsp. vegetable oil
- 300g firm tofu, diced
- 1 carrot, julienned
- 50g mangetout
- 1 yellow pepper, diced
- 150g small broccoli florets
Garnishes:
- 2 spring onions, thinly sliced
- 2 spring onions, thinly sliced
- Short grain white rice to serve (optional)
- To prepare, place a pan or wok over a medium high heat and add 1 tbsp. of vegetable oil. Add the diced tofu and fry for 3-4 minutes until golden. Then add the carrot and broccoli.
- Cook for 2-3 minutes, then add in the yellow pepper. Cook until all vegetables are softened, then pour in the stir fry sauce from the packet and give everything a good stir so all ingredients are coated.
- Leave to heat through for a minute or so, then serve with sliced spring onions and sesame seeds scattered over the top.