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Diced Tofu with Vegetables recipe

Simple Diced Tofu with Vegetables Recipes

Simple Diced Tofu with Vegetables Recipes

  • 225 g ( 8 oz ) firm tofu, finely diced
  • ¼ teaspoon fine salt
  • 125 ml ( ½  cup ) oil
  • 1 teaspoon Finley chopped shallots
  • 1 teaspoon Finley garlic
  • 4 tablespoon dried  prawns, soaked and Finely chopped
  • 2 Chinese sausages ( about 60 g / 2 oz ), diced
  • 2 water chestnuts, peeled and diced
  • 4 fresh Chinese or shiitake mushrooms, cubed
  • ½ small carrots, diced ( about 30 g / ¼ cup)
  • 2 tablespoon chopped pickled mustard
  • 40 g ( ¼ cup ) diced green or red capsicum
  • 1 chili, seeds removed and finely chopped 1 teaspoon rice wine
  • 60 ml ( ¼  cup ) chicken stock or vegetable stock ( from fresh stock or stock cubes )
  • 1 tablespoon oyster sauce
  • 1-2 teaspoon soy sauce
  • 1 teaspoon sugar
  • ¼ teaspoon freshly ground black pepper
  • 1 teaspoon  sesame oil
  • 2-3 large lettuce leaves, for serving
  • 2 tablespoon chopped coriander leaves, to garnish

How To Cook Diced Tofu

  1. Sprinkle the diced tofu with the salt
  2. heat the oil in a wok and deep-fry the tofu until golden brown, 2-3 minutes, remove the tofu and drain.
  3. Discard all but 1 tablespoon of the oil in the wok and stir-fry the shallots, and garlic until stock and the remaining  ingredients , stir briskly until evenly  mixed, Divide among the lettuce leaves and serve garnished with the chopped coriander leaves.

Serves 2-3
Preparation time: 30 Min’s
Cooking time: 20 Min’s

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