I’m not a vegetarian but lately I noticed that the recipes I often come up with would please my vegetarian friends. I still cook meat for my husband because just like most Czechs, he is a hardcore carnivore but if it was just me I think meat, especially red, will become more and more absent in my cooking. There’s just something about red meat these days that doesn’t sit well with me.
This recipe is very easy. I just experimented one night and realized I liked how it turned out. I brought some to school for lunch the next day and it became an instant hit among the teachers. Yes, this one is definitely a keeper.
- 270 grams plain tofu
- 100 grams string beans
- 2 medium-size carrots
- 180 grams bean sprouts
- 20 grams ginger
- 1 medium-size onion
- 4 tbsp olive oil
- 2 tbsp oyster sauce
- 2 tbsp Maggie seasoning
- 1 chili (optional)
- a pinch of salt
- Slice tofu and fry in oil till it turns a bit brown. (Doesn’t matter how much oil you use.) Take out from the pan, let cool and cut in smaller pieces. Set aside.
- Cut or julienne vegetables except the bean sprouts (of course).
- Warm a wok on medium to high heat. Add 4 tbsp olive oil.
- Add onions. Stir-fry for 2-3 minutes before adding ginger. Continue stirring for about 3 minutes. If you want it really spicy, also add chili together with ginger.
- Add tofu plus 2 tbsp of Maggie seasoning. Stir for a minute.
- Add all vegetables plus 2 tbsp of oyster sauce. Stir all ingredients together for a minute adding a pinch of salt.
- On medium heat, cover the wok for 5 minutes until the vegetables are half-cooked or ready the way you want your veggies to be. Remove from heat.
Note: Recipe makes three of these bowls. I usually eat it as a main course with a slice of Czech “chleba.” You can change the vegetables or the amount of seasoning depending to your taste. Trust me, it’s a no-fail recipe!