Stir Fried Beancurd With Asian Greens Tofu a perfect palate paired with barley wilted greens a fusion dish. This can be served on it's own or with fried rice. This recipe is from FoodFood TV channel. By Sanjeev Kapoor 18 Dec 2014 in Recipes Veg New Update 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 200 grams silken beancurd 1/2 medium broccoli 1/2 cabbage 10 garlic cloves 2 teaspoons oil 2 inch Ginger piece Salt to taste 1/2 teaspoon black pepper powder 4 pak choy 1 tablespoon soy sauce 1 tablespoon lemon juice Method 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. 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. Heat 1 tsp oil in another non-stick pan. Add garlic and sauté for a minute. Add broccoli, cabbage and torn pak choy. 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. 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. 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 #Ginger #Oil #Salt #Garlic #Cabbage #Broccoli Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article