Recipe of Ultimate Tofu and Vegetables

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The ingredients needed to make Tofu and Vegetables:

1. Get Firm tofu, a brick of size 5cm x 5cm x 7cm
2. Take 100 g fine green beans
3. Take 10 baby corns
4. Take 200 g asparagus
5. Take 100 g tenderstem broccoli
6. Take 50 g snow peas
7. Prepare 1 small onion
8. Prepare 1 bell pepper
9. Take 300 g mushrooms
10. Get Olive oil (for frying)
11. Take Black pepper
12. Make ready Teriyaki sauce
13. Get Sweet chilli sauce

In a medium size non-stick saute pan. heat the oil, then add the tofu. Autumn Vegetable Tofu Bake Ingredients Autumn vegetables. I used butternut squash, which is one of my favorite fall vegetables, in my bake. But you could use rutabaga, celery root, parsnips, or turnips instead.

Instructions to make Tofu and Vegetables:

1. Boil water in a pan. Break off asparagus' stems and discard them. Put asparagus in the boiling water along with snow peas, green beans, baby corn and the broccoli. Let it cook for 4 minutes, then drain and set aside.
2. Finely cut the onions, heat up the frying pan to medium-high, add some olive oil and fry the onions for a couple of minutes until golden. Set the onions aside.
3. Wipe the mushrooms with a wet kitchen towel (so that they don't absorb water), cut them to your liking and fry for about 3 minutes on each side until golden. Sprinkle with black pepper just before turning, and add a bit more oil if needed. Set aside.
4. Cut the bell pepper into long stripes, and fry it for about 5 minutes.
5. Cut the tofu into long stripes (think of thick french fries). Make sure there is a bit of oil remaining in the pan, and fry the tofu stripes on one side for 1 minute (just to make it crispy on that side). Turn it to another side for 1 minute.
6. Now, sprinkle the tofu with black pepper and pour about 2 tbsp of teriyaki sauce on top, so that the tofu absorbs some flavour before the sides get crispy. Fry for a minute and a half on each of the two remaining sides.
7. Throw everything (boiled vegetables and fried mushrooms, onions and bell pepper) into the frying pan. Pour 3 tbsp of teriyaki sauce and 3 tbsp of sweet chilli sauce on top (or change the amount based on your taste), and generously sprinkle with black pepper. Stir and move everything around for 5 minutes.
8. Put the mixture onto two plates making sure to drain extra oil and teriyaki sauce at the bottom. enjoy!

I used butternut squash, which is one of my favorite fall vegetables, in my bake. But you could use rutabaga, celery root, parsnips, or turnips instead. Carrots would also be great here. Tis the season. • Tofu comes in different densities, ranging from soft to extra-firm, and each recipe usually calls for a specific one. • You'll need to press out excess water to help the tofu absorb flavor. A tofu-veggie stir fry made tasty with a simple technique that gives the tofu perfect texture and flavor.

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