Asian-style Stir-fried Vegetables and Tofu

Photo: Korea Ministry of Food and Drug Safety

Asian-style Stir-fried Vegetables and Tofu

Name: Asian-style Stir-fried Vegetables and Tofu
Cuisine: South Korea
Ingredients: 2 g hoisin sauce; 1.3 g soy sauce; 5 g starch; 2.5 g sesame oil; 5 g cooking oil; 2.5 g minced garlic; 90 g tofu 1.2cm; 10 g green beans; 20 g bok choy; 15 g baby corn; 20 g chestnuts; 10 g chopped peanuts; 20 g water

아시아식 채소 두부 볶음

Side dish · Grilled

Side dishesCourse

375kcal · per serving

Not spicySpice

🌱 Vegan

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Recipe

Asian-style Stir-fried Vegetables and Tofu

Not spicyVeganContains: gluten, soy, nuts, sesame

Ingredients Tap an ingredient to check it off

Servings1

hoisin sauce해선장
2 g
soy sauce간장
1.3 g
starch녹말
5 g
sesame oil참기름
2.5 g
cooking oil식용유
5 g
minced garlic마늘다진것
2.5 g
tofu 1.2cm두부1.2cm
90 g
green beans그린빈
10 g
bok choy청경채
20 g
baby corn영콘
15 g
chestnuts밤
20 g
chopped peanuts땅콩다진것
10 g
water물
20 g

Nutrition per serving

375kcal

20.4gCarbs

13.6gProtein

17.5gFat

187mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Over low heat, mix the water, hoisin sauce, soy sauce, starch, sesame oil, and starch powder until the starch dissolves well.
Place a large saucepan over medium heat. Add cooking oil and stir-fry the garlic for 15 to 20 seconds without burning.
Add the tofu and cook for 3 to 4 minutes until light golden brown.
Add the blanched green beans, bok choy, baby corn, and chestnuts and mix.
Pour the sauce over the stir-fried tofu.
Sprinkle with ground peanuts to finish.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.