Buddha's Garden Medley

Ingredients

• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 tablespoon (15g) fresh ginger, grated 1 tablespoon (15g) fresh ginger, grated
• 1 cup (150g) broccoli florets 1 cup (150g) broccoli florets
• 1 carrot, julienned 1 carrot, julienned
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 cup (150g) mushrooms, sliced 1 cup (150g) mushrooms, sliced
• 1 cup (200g) firm tofu, cubed 1 cup (200g) firm tofu, cubed
• 2 tablespoons (30ml) soy sauce 2 tablespoons (30ml) soy sauce
• 1 tablespoon (15ml) sesame oil 1 tablespoon (15ml) sesame oil
• 1 tablespoon (15ml) rice vinegar 1 tablespoon (15ml) rice vinegar
• 1 teaspoon (5g) sugar 1 teaspoon (5g) sugar
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 10g, 1.5g
• Carbohydrates (total, sugars): 15g, 6g
• Protein: 10g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. 2.
   Add the sliced onion and sauté until translucent.
3. 3.
   Stir in the minced garlic and grated ginger, cooking for an additional minute.
4. 4.
   Add the broccoli florets, julienned carrot, sliced bell pepper, and mushrooms to the skillet. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
5. 5.
   Push the vegetables to one side of the skillet and add the cubed tofu to the empty space. Cook for 2-3 minutes until the tofu is lightly browned.
6. 6.
   In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, sugar, salt, and pepper. Pour the sauce over the vegetables and tofu, tossing to coat evenly.
7. 7.
   Continue cooking for another 2-3 minutes until the flavors meld together and the sauce thickens slightly.
8. 8.
   Remove from heat and garnish with fresh cilantro.
9. 9.
   Serve hot as a main dish or with steamed rice or noodles.

Treat your ingredients with care...

• Tofu — Press the tofu before cubing it to remove excess moisture and improve its texture when cooked.
• Ginger — Use a spoon to peel the ginger easily. Grate it finely for a more pronounced flavor.

Tips & Tricks

• For added crunch, sprinkle some toasted sesame seeds on top before serving.
• Customize the dish by adding other vegetables like snow peas or baby corn.
• Adjust the seasoning according to your taste preferences by adding more soy sauce or a dash of chili sauce for heat.
• For a heartier meal, serve Buddha's Garden Medley over cooked quinoa or brown rice.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve Buddha's Garden Medley as a main course accompanied by steamed rice or noodles. Garnish with fresh cilantro for a burst of freshness.

Presentation advice

Arrange the colorful stir-fried vegetables and tofu in a large serving dish, allowing the vibrant colors to shine through. Sprinkle some chopped cilantro on top for an added touch of green.