Vegan Tofu Recipes – Stir Fry Tofu with Scallions, Spinach Soup, Rice | Chinese One Person Meal

(Last Updated on May 4, 2024 by Amiee)

Tofu, known as “plant meat”, is rich in high-quality protein, calcium and various trace elements. It is low in fat and healthy, and is an ideal choice for those who pursue a healthy diet.

Stir Fry Tofu with Scallions is the main dish.It may seem ordinary, but is actually a classic home-cooked dish. It uses the simplest ingredients to create an unforgettable taste.

Stir Fry Tofu with Scallions, spinach egg soup, and rice are today’s meal. Use a pressure cooker to cook rice, and the tofu and vegetable are ready while the rice is cooking. For a skilled cook, it can be completed in 15 minutes.

INGREDIENTS

– For rice

  • Rice, 80 g, washed
  • Water, 150ml

– Stir Fry Tofu with Scallions

  • Tofu, 500 g
  • Scallion, 40 g

– For the sauce

  • Sugar, 1/2 tsp
  • Light soy sauce, 2 tbsp
  • Salt, 1/2 tsp
  • Water, 4 tbsp
  • Potato starch, 1 tsp
  • Pan-fry Tofu
  • Oil, 4 tbsp

– Spinach and egg soup

  • Spinach, 170 g, cut into sections
  • Egg, one
  • Oil, 1 tsp
  • Scallion chopped, 1 tsp

Instructions

1. Add washed rice , water to an electric pressure cooker, cook for 10 minutes.

2. Cut the scallions into sections

3. Cut the tofu into triangles

4. Make the sauce with sugar, potato starch, light soy sauce and water.

5. Arrange the tofu onto the wok, then add oil, pan-fry them until brown on both sides.

6. Add scallions, and the mixed sauce, simmer for 2 mintes, turn off the heat.

7. Add oil, and chopped scallion to a new soup pot, stir-fry for a while, then add hot water, spinach, bring to a boil, then add egg liquid, turn off the heat.

8. The meal is ready.

 

Stir Fry Tofu with Scallions

Prep Time 7 minutes
Cook Time 8 minutes
Course Main Course
Cuisine Chinese
Servings 1

Equipment

  • electric pressure cooker
  • Wok for stir-frying
  • Pot for boiling

Ingredients
  

  • - For rice
  • Rice, 80 g, washed
  • Water, 150ml
  • - Stir Fry Tofu with Scallions
  • Tofu, 500 g
  • Scallion, 40 g
  • - For the sauce
  • Sugar, 1/2 tsp
  • Light soy sauce, 2 tbsp
  • Salt, 1/2 tsp
  • Water, 4 tbsp
  • Potato starch, 1 tsp
  • - Pan-fry Tofu
  • Oil, 4 tbsp
  • - Spinach and egg soup
  • Spinach, 170 g, cut into sections
  • Egg, one
  • Oil, 1 tsp
  • Scallion chopped, 1 tsp

Instructions
 

  • Add washed rice , water to an electric pressure cooker, cook for 10 minutes.
  • Cut the scallions into sections
  • Cut the tofu into triangles
  • Make the sauce with sugar, potato starch, light soy sauce and water.
  • Arrange the tofu onto the wok, then add oil, pan-fry them until brown on both sides.
  • Add scallions, and the mixed sauce, simmer for 2 mintes, turn off the heat.
  • Add oil, and chopped scallion to a new soup pot, stir-fry for a while, then add hot water, spinach, bring to a boil, then add egg liquid, turn off the heat.
  • The meal is ready.

Video

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