Mar 21, 2018

Stir-Fry Celery Tofu


For the tofu sauce:
14 oz. firm tofu,
3 tbsp soy sauce,
1 tsp garlic powder,
1/2 tsp white pepper,
1/2 tsp ginger powder,
1 tbsp maple syrup
3 tbsp cornstarch.

For the veggie sauce:
1 large cabbage leave,
1 large green and red pepper,
1 large leek,
1 tbsp soy sauce,
1 tbsp olive oil,
1 tbsp maple syrup.

For the celery sauce:
1 cup celery cutted into cubes,
Juice of 3 fresh orange ,
1/2 tbsp olive oil
A pinch of salt.

1 tsp sesame seeds,
A handful of baby purslane leaves
1 tbsp crushed walnuts


1. In a large pan, place celery cubes, add orange juice and olive oil. Cook on medium heat for 10-12 minutes or until softened. Then add salt, stir and set aside.

2. Cut cabbage, peppers and leek into thin slices and marinade with soy sauce, olive oil on high heat for 3-4 minutes. Then add maple syrup, stir well and set aside.

3. Cut the tofu into cubes about the same size as the celery. Heat the wok up , add a little bit olive oil and tofu cubes.  Fry by stirring all around the cubes.

4. In a small bowl, mix soy sauce, garlic powder, white pepper, ginger powder, maple syrup and cornstarch.

5. Transfer fried tofu cubes into the bowl, toss with sauce.

6. Place celery cubes, stir-fry veggies and tofu cubes onto the plate.

7. Decorate with purslane leaves, sesame seeds and walnuts. Serve warm!


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