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Main Ingredients | Tofu, Rice |
Cuisine | Chinese |
Course | Main Course Vegetarian |
Prep Time | 11-15 minutes |
Cook time | 11-15 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Easy |
Others | Veg |
Ingredients
- 250 grams tofu, cut into 1 inch cubes
Rice
- 2 cups rice, steamed
- 2 tablespoons oil
- 3 whole dry red chillies, cut into 1/2 inch pieces
- 3 spring onions, thinly sliced
- 5-6 garlic cloves, sliced
- 1 inch ginger piece, sliced
- 5-6 broccoli florets, blanched
- 250 grams oyster mushrooms, soaked
- Salt to taste
- 1/2 teaspoon crushed red chillies
- 1 tablespoon sugar
- 2 teaspoons cornflour/ corn starch
Method
- Pack steamed rice into a bowl tightly, invert onto a serving plate. Keep it warm in the microwave oven.
- Heat oil in a wok. Add red chillies, spring onions, garlic and ginger and stir fry for a minute. Add broccoli, mushrooms and continue to stir fry. Add half a cup of water and stir.
- Add salt, crushed red chillies, sugar and another half a cup of water. Cook for two to three minutes. Blend cornflour in quarter cup of water and add to the wok.
- Stir and cook till the mixture thickens. Add tofu and toss.
- Pour the vegetables over the warm rice and serve immediately.
Nutrition Info
Calories | 1728 |
Carbohydrates | 251.1 |
Protein | 56.5 |
Fat | 52.5 |
Other Fiber | Iron- 26.9mg |
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