How to make Stir Fried Beancurd With Asian Greens -

Tofu a perfect palate paired with barley wilted greens a fusion dish.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Silken beancurd, Broccoli (ब्रोक्ली/ विलायती गोभी)

Cuisine : Chinese

Course : Main Course Vegetarian

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You can also find more Main Course Vegetarian recipes like Paneer Pasanda - SK Khazana Soya Matar Bhurji Tawa Vegetables Quick Aloo ki Sabzi

Stir Fried Beancurd With Asian Greens

Stir Fried Beancurd With Asian Greens Recipe Card


Some say Chinese cuisine is 400,000 years old going back to the Peking Man and his use of fire. Some other accounts of the history of Chinese cuisine takes the beginning to the Chinese stone age. However today Chinese cuisine enjoys the distinction of being the most popular in the world.
All this furore about Chinese food can make one wonder what is so special about this cuisine.  To put it in one word it is wholesome.  It has the characteristics of being nutritious, economical, balanced and delicious. It cannot be gainsaid that Chinese food is popular the world over and it can be adapted into our modern lifestyles as the strong link between diet and health of body, mind and spirit is epitomized in Chinese cookery. We all desire harmony in our lives and this works on the ancient Taoist principle of Yin and Yang in which balance and contrast are the key. Each Chinese dish reflects a balance of taste, texture, aroma and colour. Be it sweet, sour, pungent, hot, salty or spicy – all the six basic flavours are incorporated deftly in all Chinese dishes.

Prep Time : 6-10 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Stir Fried Beancurd With Asian Greens Recipe

  • Silken beancurd 200 grams

  • Broccoli 1/2 medium

  • Cabbage 1/2

  • Garlic 10 cloves

  • Oil 2 teaspoons

  • Ginger 2 inch pie

  • Salt to taste

  • Black pepper powder 1/2 teaspoon

  • Pak choy 4

  • Soy sauce 1 tablespoon

  • Lemon juice 1 tablespoon


Step 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.

Step 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.

Step 3

Heat 1 tsp oil in another non-stick pan. Add garlic and sauté for a minute. Add broccoli, cabbage and torn pak choy.

Step 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.

Step 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.

Step 6

Place the beancurd over them and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.