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Stir-Fried Tofu With Vegetables

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“After a recipe from Kylie Kwong (Discovery Home)”
READY IN:
15mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut carrot and zucchini in half lengthwise, then finely slice on the bias. Remove seeds and membranes from pepper and cut into fine julienne.
  2. Heat oil in a hot wok until surface seems to shimmer slightly. Add carrot, tofu, onion and ginger and stir-fry for 1 minute. Add wine or sherry, zucchini, pepper and sugar and stir-fry for 1 minute. Pour in soy sauce, vinegar, oyster sauce and sesame oil and stir-fry for a further minute or until vegetables are just tender. Toss in scallion and sesame seeds, stir-fry for 10 seconds, then remove from heat.
  3. Transfer to a large bowl and serve immediately.

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