Tofu and Vegetable Stir-Fry With Ginger

Ingredients

Marinade Ingredients;

• 100 ml of Sunflower oil
• 2 Tablespoons of Toasted Sesame Oil
• 2 Tablespoons of Ginger
• 4 Tablespoons of Soy Sauce
• Pepper to Taste

Tofu Ingredients;

• 2 Blocks of Firm Tofu, Cubed
• 3 Tablespoons of Sunflower Oil
• 4 Cloves of Garlic, Chopped
• 2 Pieces of Red Bell Peppers, Cut into Strips
• 350 Grams of Shiitake Mushrooms, Stems Removed, Cut into Quarters
• 2 Tablespoons of Sesame Seeds
• 2 Teaspoons of Black Sesame Seeds
• Salt and Pepper to Taste
• 200 Grams of Snow Peas
• 200 Grams of Bean Sprouts
• 1 Teaspoon of Honey
• 1 Stalk of Cilantro, Chopped

Cuckoo Featured Product

HN10

Steps

1. In a separate bowl, add sunflower oil, sesame oil, soy sauce and pepper. Add tofu in the marinade and toss to coat. Refrigerate for 4 hours. Once chilled, separate the tofu from the marinade.
2. Take a multicooker, open and unlock the lid by turning the handle to the unlock position. With the lid still open, turn the handle to the lock position.
3. Press the [MENU SELECTION] button and select the [OVEN] function. Set the cooking time for 15 minutes and temperature 120 degrees then press [COOK]
4. Add 2 tablespoons of sunflower oil and marinated tofu into the cooker. Let it brown for 5 minutes. Once cooked, take it out and set aside on a plate.
5. Add the remaining of sunflower oil into the cooker. Add garlic, red bell peppers, shiitake mushrooms and sesame seeds. Season it with salt and pepper.
6. Add snow peas, bean sprouts, honey and marinade into the cooker. Continue cooking until the vegetables are al dente. Add the tofu back into the cooker. Stir to mix everything well. Sprinkle with Cilantro.

Enjoy This Dish With These Recommended Dishes!