Eastern Specialities

Happy Tofu

Avocado Tofu

Burdock Salad
Fruit-Yogurt Salad
Mashed Potatoes with Apple
Savory Veggie Stew
Creamy Walnut Soup
Energy Veggie Rolls
Steamed Cabbage Rolls
Colorful Fried Rice
Southern Au Lac Sausage
Cabbage Salad
Veggie Burger Patty
Steam Tofu
Malaysia Curry Noodles
Pesto Bean Curd Pocket Rolls
Singapore Curry Rice Noodle
Mango Sticky Rice
Colorful Salad with Lettuce
Cheese Potato Fritters
Potato Pancake
Sauté Vegetables over Tofu
Fried Gluten Sausage with Red Rice Yeast
Fried Crispy Gluten Sausages
Braised Gluten Sausages
Braising Gluten Sausage with Five Spices
Sweet and Sour Gluten Sausages
Savory Basil Gluten Sausages
Stew Gluten Sausage Tonic Soup
Soft Tofu with Mushrooms
Baked Veggie Fish & Fresh Herbs in Spring Rolls
Shanghai Won Ton
Deep Fried Golden Needle Mushroom with Seaweed
   
   
  Back to menu
   
 
 
 
 
     
Home > Vegetarian Era > Delicacies > Saut Vegetables over Tofu
 
Recipe provided by Los Angeles center, USA
 
  Ingredients

1 pack Firm Tofu
Red Bell Pepper, diced
Green Bell Pepper, diced
5 Button Mushrooms, sliced
2 tbsp Oil
3 cloves Garlic, minced
1 tbsp Maple syrup
3 tbsp Soy sauce
1 tsp Sesame Oil
1 tsp Roasted White Sesame Seeds
As needed Salt
As needed Black Pepper

Directions
1. Cut Tofu into cubes and steam for 15-20 minutes.

2. In a bow, combine Soy Sauce, Maple Syrup, and Black Pepper. Set aside.

3. Heat oil in pan. Put in Mushrooms and Garlic, stir fry until mushroom softens. Sprinkle with a dash of salt.

4. Add Red Bell Pepper, Green Bell Pepper, pours in Soy Sauce mixture and stir and mix well. When Bell Peppers soften, sprinkle with sesame seeds and sesame oil.

5. Arrange Steam Tofu onto plate, ladle on the sauted vegetables.
 Top      
 
 
The recommended monitor setting for viewing this site is 1024 x 768 pixels with IE6.0+...

Should you have any comments or suggestions for this site, please let us know.

Copyright © The Supreme Master Ching Hai International Association. All Rights Reserved. Terms and Conditions