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Stir Fried Tofu with Asian Greens
Main Ingredients | Silken Tofu, Carrot |
Cuisine | Thai |
Course | Main Course Vegetarian |
Prep Time | 0-5 minutes |
Cook time | 21-25 minutes |
Serve | |
Taste | Mild |
Level of Cooking | Easy |
Others | Veg |
Ingredients
- 200 grams silken tofu
- 1 small carrot
- 2 tablespoons oil + to deep fry
- 1 small purple cabbage, cut into cubes
- 1 small broccoli, separated into florets and blanched
- 1 small pakchoy
- 1 small Chinese cabbage
- 1 inch ginger, chopped
- 5-6 garlic cloves, chopped
- Salt to taste
- 1/2 teaspoon crushed black peppercorns
- 1 teaspoon soy sauce
- 1 tablespoon lemon juice
Method
- Peel and finely slice the carrot. Further cut into fine juliennes.
- Heat sufficient oil in a kadai and deep fry the carrot juliennes till crisp. Drain on absorbent paper and set aside.
- Heat oil in a non-stick pan, add ginger and garlic and sauté for a minute.
- Add purple cabbage and broccoli florets and sauté for another minute.
- Add pakchoy and Chinese cabbage, salt, crushed black peppercorns, soy sauce and lemon juice, toss well and cook till the vegetables soften slightly.
- Add silken tofu and gently toss.
- Transfer into a serving plate and garnish with fried carrot strips.
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