Tofu and crisp vegetables come together in a glossy Yondu sauce. Walnuts and a touch of chili add texture and warmth.
准备时间10
分钟
烹饪时间15
分钟
份量2
辣度
食材
For stir-frying:
2 Tbsp vegetable oil, divided
1/2 pack firm tofu, drained and cubed
1 1/2 oz mushrooms, sliced
1/4 cup red bell pepper, sliced
1 baby bok choy, cut into pieces
Sauce:
1 Tbsp vegetable oil
1/2 tsp ginger, minced
1 clove garlic, minced
1 scallions, white parts, chopped
1 tsp Fresno chili, chopped
1/4 cup walnuts
1/2 cup water
1 Tbsp Yondu
1/2 tsp cornstarch mixed with water below
1/2 Tbsp water, for cornstarch slurry
To finish:
1/2 tsp chili oil (optional)
1/2 scallion, green part, sliced
1/2 tsp sesame seeds
For stir-frying:
4 Tbsp vegetable oil, divided
1 pack firm tofu, drained and cubed
3 oz mushrooms, sliced
1/2 cup red bell pepper, sliced
2 baby bok choy, cut into pieces
Sauce:
2 Tbsp vegetable oil
1 tsp ginger, minced
2 cloves garlic, minced
2 scallions, white parts, chopped
2 tsp Fresno chili, chopped
1/2 cup walnuts
1 cup water
2 Tbsp Yondu
1 tsp cornstarch mixed with water below
1 Tbsp water, for cornstarch slurry
To finish:
1 tsp chili oil (optional)
1 scallion, green part, sliced
1 tsp sesame seeds
For stir-frying:
8 Tbsp vegetable oil, divided
2 packs firm tofu, drained and cubed
6 oz mushrooms, sliced
1 cup red bell pepper, sliced
4 baby bok choy, cut into pieces
Sauce:
4 Tbsp vegetable oil
2 tsp ginger, minced
4 cloves garlic, minced
4 scallions, white parts, chopped
4 tsp Fresno chili, chopped
1 cup walnuts
2 cups water
4 Tbsp Yondu
2 tsp cornstarch mixed with water below
2 Tbsp water, for cornstarch slurry
To finish:
2 tsp chili oil (optional)
2 scallion, green part, sliced
2 tsp sesame seeds
食材
For stir-frying:
2 Tbsp vegetable oil, divided
1/2 pack firm tofu, drained and cubed
1 1/2 oz mushrooms, sliced
1/4 cup red bell pepper, sliced
1 baby bok choy, cut into pieces
Sauce:
1 Tbsp vegetable oil
1/2 tsp ginger, minced
1 clove garlic, minced
1 scallions, white parts, chopped
1 tsp Fresno chili, chopped
1/4 cup walnuts
1/2 cup water
1 Tbsp Yondu
1/2 tsp cornstarch mixed with water below
1/2 Tbsp water, for cornstarch slurry
To finish:
1/2 tsp chili oil (optional)
1/2 scallion, green part, sliced
1/2 tsp sesame seeds
For stir-frying:
4 Tbsp vegetable oil, divided
1 pack firm tofu, drained and cubed
3 oz mushrooms, sliced
1/2 cup red bell pepper, sliced
2 baby bok choy, cut into pieces
Sauce:
2 Tbsp vegetable oil
1 tsp ginger, minced
2 cloves garlic, minced
2 scallions, white parts, chopped
2 tsp Fresno chili, chopped
1/2 cup walnuts
1 cup water
2 Tbsp Yondu
1 tsp cornstarch mixed with water below
1 Tbsp water, for cornstarch slurry
To finish:
1 tsp chili oil (optional)
1 scallion, green part, sliced
1 tsp sesame seeds
For stir-frying:
8 Tbsp vegetable oil, divided
2 packs firm tofu, drained and cubed
6 oz mushrooms, sliced
1 cup red bell pepper, sliced
4 baby bok choy, cut into pieces
Sauce:
4 Tbsp vegetable oil
2 tsp ginger, minced
4 cloves garlic, minced
4 scallions, white parts, chopped
4 tsp Fresno chili, chopped
1 cup walnuts
2 cups water
4 Tbsp Yondu
2 tsp cornstarch mixed with water below
2 Tbsp water, for cornstarch slurry
To finish:
2 tsp chili oil (optional)
2 scallion, green part, sliced
2 tsp sesame seeds
步骤
Heat half the stir-frying oil in a large skillet. Cook the tofu for about 3 minutes, turning to brown, then transfer to a plate.
Add the remaining stir-frying oil and stir-fry the mushrooms, red pepper and bok choy for about 2 minutes. Transfer to the plate with the tofu.
Heat the sauce oil in the skillet. Add ginger, garlic, scallion whites and Fresno chili; cook for about 30 seconds.
Add the walnuts, sauce water and Yondu and bring to a boil. Mix the cornstarch with its separate water portion, then stir it in until the sauce thickens.
Return the tofu and vegetables to the pan and toss until heated through. Finish with chili oil if desired, scallion greens and sesame seeds.
步骤
Heat half the stir-frying oil in a large skillet. Cook the tofu for about 3 minutes, turning to brown, then transfer to a plate.
Add the remaining stir-frying oil and stir-fry the mushrooms, red pepper and bok choy for about 2 minutes. Transfer to the plate with the tofu.
Heat the sauce oil in the skillet. Add ginger, garlic, scallion whites and Fresno chili; cook for about 30 seconds.
Add the walnuts, sauce water and Yondu and bring to a boil. Mix the cornstarch with its separate water portion, then stir it in until the sauce thickens.
Return the tofu and vegetables to the pan and toss until heated through. Finish with chili oil if desired, scallion greens and sesame seeds.
Heat half the stir-frying oil in a large skillet. Cook the tofu for about 3 minutes, turning to brown, then transfer to a plate.
Add the remaining stir-frying oil and stir-fry the mushrooms, red pepper and bok choy for about 2 minutes. Transfer to the plate with the tofu.
Heat the sauce oil in the skillet. Add ginger, garlic, scallion whites and Fresno chili; cook for about 30 seconds.
Add the walnuts, sauce water and Yondu and bring to a boil. Mix the cornstarch with its separate water portion, then stir it in until the sauce thickens.
Return the tofu and vegetables to the pan and toss until heated through. Finish with chili oil if desired, scallion greens and sesame seeds.
