Vegetarian Capcay
Vegetarian Capcay is a vibrant Indonesian-inspired stir-fry dish that celebrates the natural flavors and textures of fresh vegetables. Packed with nutrient-rich ingredients like broccoli, cauliflower, carrots, red bell peppers, snow peas, cabbage, and button mushrooms, this wholesome recipe is elevated further with the addition of golden-brown tofu for a satisfying plant-based protein boost. Infused with aromatic garlic, ginger, and a savory sauce made from soy sauce, vegetarian oyster sauce, sesame oil, and vegetable broth, each bite bursts with umami richness and delightful crunch. With a quick prep time of just 15 minutes, this easy-to-make dish is perfect for busy weeknights or special occasions. Serve it hot as a standalone entrée or pair it with fluffy steamed rice for a hearty and complete meal. This recipe is an ideal choice for vegetarians, healthy eaters, or anyone craving a flavorful vegetable stir-fry! Keywords: Vegetarian Capcay, Indonesian-style stir-fry, plant-based recipe, vegetable stir-fry, tofu recipe.
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Recipe Information
Ingredients
- 1 cup, cut into florets Broccoli
- 1 cup, cut into florets Cauliflower
- 1 medium, sliced thinly Carrot
- 1 medium, sliced Red bell pepper
- 1 cup Snow peas
- 1 cup, sliced Cabbage
- 8 pieces, sliced Button mushrooms
- 200 grams, cubed Firm tofu
- 3 cloves, minced Garlic
- 1 teaspoon, minced Ginger
- 3 tablespoons Soy sauce
- 2 tablespoons, vegetarian Oyster sauce
- 1 teaspoon Sesame oil
- 100 milliliters Vegetable broth
- 1 teaspoon, mixed with 2 teaspoons water Cornstarch
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Cooking oil
Instructions
Heat 1 tablespoon of cooking oil in a large wok or frying pan over medium-high heat.
Add the cubed tofu and stir-fry until golden brown on all sides. Remove tofu from the pan and set aside.
In the same pan, add another tablespoon of cooking oil.
Add minced garlic and ginger, and stir-fry for about 30 seconds or until fragrant.
Add broccoli, cauliflower, and carrot slices. Stir-fry for 2-3 minutes.
Add red bell pepper, snow peas, cabbage, and mushrooms to the pan. Stir-fry for another 3-4 minutes or until vegetables are crisp-tender.
Return the tofu to the pan and mix well with the vegetables.
In a small bowl, combine soy sauce, vegetarian oyster sauce, sesame oil, vegetable broth, salt, and black pepper. Mix well.
Pour the sauce mixture over the stir-fried vegetables and tofu. Stir well to combine.
Add the cornstarch slurry (cornstarch mixed with water) to the pan. Stir constantly until the sauce has thickened.
Cook for an additional 1-2 minutes, then remove from heat.
Serve hot, either on its own or with steamed rice.
Nutrition Facts
Calories |
1048 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.9 g | 82% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4639 mg | 202% | |
| Total Carbohydrate | 72.6 g | 26% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 26.6 g | ||
| Protein | 65.7 g | 131% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 879 mg | 68% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 3118 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
