Sautéed vegetables and tofu with sweet and sour sauce
A simple stir-fry of vegetables and tofu can be absolutely delicious if you dress it with the right sauce. Here we have paired it with a sweet-and-sour sauce, so the result is intense, exotic and has a very subtle Asian touch that makes it truly addictive.
In addition, thanks to its ingredients, this stir-fry is packed with protein, fiber, beta-carotene, lecithin, omega 3, vitamins A, C, E, K and B9 (folic acid), phosphorus, magnesium, potassium and, thanks to the tofu, plenty of calcium.
On the other hand, since it contains ginger, it also provides flavonoids, curcumin, vitamin B3, boron, cobalt, chromium, manganese, silicon and zinc.
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- Step 1Mix the soy sauce with the flour, sugar and vinegar, stirring everything well to avoid lumps. We reserve
- Step 2Grate the ginger and garlic, drain and cut the tofu into cubes, and put to heat a little oil in a pan. When it is hot, we toss the tofu next to the ginger and the garlic and, when we see that the tofu is golden, we remove everything from the frying pan and we reserve, leaving the oil in the frying pan.
- Step 3Wash the pepper and carrot, peel the latter and the onion, and cut everything in julienne. Put the pan back on the fire with the oil that has been left over to make the tofu and sauté the vegetables with the salt, pepper and oregano until they are soft.
- Step 4When the vegetables are cooked, add the tofu with the ginger and garlic, pour in the reserved sauce, and add the 50 ml. extra virgin olive oil. Stir everything together well, making sure the tofu doesn't fall apart, and when everything is well mixed, remove it from the pan and serve it piping hot.