A light and savory stir-fry combining silky tofu, crunchy bamboo shoots, and fresh parsley in a delicate soy-based sauce. This dish exemplifies the balance of flavors and textures central to Chinese cuisine, offering a nutritious and satisfying vegan option.
Vegan
Chinese Tofu & Bamboo Shoots & Parsley
A light and savory stir-fry combining silky tofu, crunchy bamboo shoots, and fresh parsley in a delicate soy-based sauce.
About this recipe
Method
10 min prep · 20 min cook
Sesame seeds, for garnish
Press tofu with a clean kitchen towel to remove excess moisture. Cut into 1-inch cubes.
Heat vegetable oil in a large skillet over medium-high heat. Add garlic and ginger, sautéing until fragrant, about 1 minute.
Add the cubed tofu and bamboo shoots to the skillet. Stir-fry for about 5 minutes, or until the tofu is golden and the bamboo shoots are tender.
In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, and sugar. Pour this sauce over the tofu and bamboo shoots in the skillet. Stir well to combine.
Cook for an additional 5 minutes, allowing the tofu to absorb the flavors of the sauce.
Season with salt and pepper to taste. Turn off the heat and stir in the chopped parsley.
Garnish with green onions and sesame seeds before serving.
Courses: Lunch, Dinner
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