Puffed Tofu Stir Fry


  • Puffed Tofu, quartered. 
  • Enoki Mushroom
  • Head of broccoli                       
  • 2 celery sticks
  • one large carrot, sliced in an angle
  • 4 garlic cloves
  • 2" fresh ginger, grated,
  • 3T oil
  • 1T shaoshing rice wine 
  • 1T dark soy sauce
  • pepper
  • 1T light soy sauce


Start by heating up the wok, pour in oil, once it begins to smoke it's hot enough. Throw in crushed garlic and ginger, followed by carrots, broccoli and celery. Add in sauces and rice wine. Mix in tofu and enoki mushrooms. Give it a good stir, until vegetables are nice and crisp. Serve over rice, or do like me, eat with just hot sauce.

My kids love the enokis, they say they pop in their mouths! I like this dish, it's a lot healthier than take away, since it doesn't have all that sugar and MSG. Authentic Chinese food, cooked by a Canadian-Finn... go figure. Next time I will add sesame seed oil and chili flakes. Can't wait!

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