Introducing our Asian Stir-Fry recipe! This flavorful and balanced dish will captivate you with its marinated tofu triangles, vibrant mix of crunchy vegetables, and delicate rice vermicelli. The tahini-based dressing adds a creamy and aromatic touch that perfectly complements this explosion of Asian flavors.
Preparation
15
min
Cooking
15
min
Portion
4
Ingredients
- 2 chopped garlic cloves
- 2 green onions
- 454g of Tofu firm or semi-firm (1 block) cut into triangles
- 5 ml (1 tsp) ground or fresh ginger
- 45 ml (3 tbsp) hoisin sauce
- 30 ml (2 tbsp) soya sauce
- 1 ml (¼ tsp) cayenne powder
- ½ chopped cabbage
- 1 red pepper in cubes About
- 120 g of rice vermicelli
- 15 ml (1 tbsp) grilled sesame oil
- 30 ml (2 tbsp) rice vinegar
- 30 ml (2 tbsp) water
- Salt and pepper for taste
- Sesame seeds (optional)
Vinaigrette
- 30 ml (2 tbsp) Tahini (sesame butter)
- 15 ml (1 tbsp) rice vinegar
- 15 ml (1 tbsp) soy sauce
- 5 ml (1 tsp) chopped garlic
- 5 ml (1 tsp) honey
- 3 ml (½ tsp) ground ginger
- 30 ml (2 tbsp) water
Preparation
- In a skillet over medium heat, sauté 1 tsp. oil garlic and green onions for about 1 minute, then add the tofu.
- Cook the vermicelli in boiling water for 1 minute, and then drain it.
- Add ginger, hoisin sauce, soy sauce and cayenne powder and cook for about 5 minutes. Flip the tofu and cook for another 5 minutes.
- In another pan, put the chopped cabbage with water, vinegar, salt and pepper and cook it for about 7 minutes over medium heat, stirring occasionally.
- Make the vinaigrette by mixing all the ingredients with a small whisk or a fork.
- Spread vermicelli in a bowl and mix with a little vinaigrette. Then add the pepper cubes, cabbage and tofu. To present the dish, you can put a dash of hoisin sauce on top and sesame seeds.
Notes
President | Founder
