Thai Crispy Vegetables Recipe

Cooking Directions

• STEP 1.Heat oil in a wok or a large pan.
• STEP 2.Add garlic, ginger, and red chili flakes. Stir-fry for a minute.
• STEP 3.Add sliced bell peppers, broccoli florets, and snap peas. Stir-fry until vegetables are crisp-tender.
• STEP 4.In a small bowl, whisk together soy sauce, lime juice, honey, and cornstarch.
• STEP 5.Pour the sauce over the vegetables and toss well to coat.
• STEP 6.Add crispy tofu and cook for another minute.
• STEP 7.Garnish with chopped cilantro and serve hot with steamed rice or noodles.

Cooking Tips

• You can add other vegetables like carrots, mushrooms, or baby corn.
• For extra heat, add Thai bird's eye chilies or sriracha sauce.
• Make sure the tofu is well-drained and patted dry before adding it to the stir-fry.

Storage and Serving

• Thai Crispy Vegetables are best enjoyed immediately after cooking.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat in a pan or microwave before serving.