Stir Fried Beancurd With Asian Greens

Tofu a perfect palate paired with barley wilted greens a fusion dish. This recipe is from FoodFood TV channel

New Update
Stir Fried Beancurd With Asian Greens
Main Ingredients Silken beancurd, Broccoli
Cuisine Chinese
Course Main Course Vegetarian
Prep Time 6-10 minutes
Cook time 11-15 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Veg

Ingredients list for Stir Fried Beancurd With Asian Greens

  • 200 grams Silken beancurd
  • 1/2 medium Broccoli
  • 1/2 Cabbage
  • 10 cloves Garlic
  • 2 teaspoons Oil
  • 2 inch pie Ginger
  • to taste Salt
  • 1/2 teaspoon Black pepper powder
  • 4 Pak choy
  • 1 tablespoon Soy sauce
  • 1 tablespoon Lemon juice


  1. Separate the broccoli florets. Cut them into half vertically if too big. Keep them in a bowl of water. Shred cabbage. Chop garlic. Cut beancurd into ¾ inch cubes.
  2. Heat 1 tsp oil in a non-stick pan. Add the beancurd and grate ginger over it. Add salt and half the black pepper powder. Cook for a few minutes.
  3. Heat 1 tsp oil in another non-stick pan. Add garlic and sauté for a minute. Add broccoli, cabbage and torn pak choy.
  4. Toss the beancurd cubes so that they get cooked evenly from all sides. Toss the greens and add a little water. Toss again and add salt and remaining black pepper powder.
  5. Add soy sauce and toss again. Cook the greens for 3-4 minutes. Switch off the heat and add lemon juice to the beancurd. Toss the greens once more and transfer into a serving dish and spread.
  6. Place the beancurd over them and serve hot.

Nutrition Info

Calories 103
Carbohydrates 10.9
Protein 6.1
Fat 4.6
Other Fiber 3.6