Lunch Club - Vegetarian Stir Fry with Tofu

This would have to be the quickest (and probably healthiest) stir fry to make. Not only is it easy it also calls for only a few ingredients.

There’s a long winded version of making this dish but for the purpose of Lunch Club I took a shortcut. If this was to be eaten at home I would have used a different type of tofu. First of all, it would have to be the silken variety. As silken tofu is very delicate it needs a light coating of cornflour before frying. Also, it is only good as soon as it is cooked, not the next day.

I think it was a hit as nothing was left over for our Friday leftover lunch.

Here’s how you make it:

Ingredients
Oil (whatever you prefer but I use Sunflower)
2 cloves of garlic
10 dried shiitake mushrooms (soaked in hot water for about an hour or so then quartered)
3-4 blocks of fried tofu quartered
Broccoli
Snow peas
2 tablespoon Oyster sauce
1 tablespoon Light soy sauce
Sesame oil
A bit of water

You can actually modify this dish quite easily by using your favourite vegetables or whatever is in season.

Procedure

1. Heat up the oil then add the garlic.
2. Add the mushrooms and stir fry for about a minute or so. Add a bit of water to cook the mushrooms further.
3. Just before all the water evaporates add the vegetables. Stir fry for a few seconds then add the oyster sauce and the soy sauce.
4. Add the fried tofu. Wait for the vegetables to get cooked.
5. Take it off the heat then add a few drops of sesame oil.
6. Serve hot with a steaming bowl of jasmine rice.