Braised Tofu with Vegetables

26 minutes Prep: 12 minutes Cook: 10 minutes

364 calories per serving view nutrition facts

Be the first to add a photo of this recipe!

600	grams	silken tofu	firm, drained
1/2	cup	vegetable oil
1	bunch	bok choy	cut into 5cm lengths
1	each	capsicum	red, cut into thin strips
1	small	carrot	cut into thin strips
1/4	cup	rice wine	chinese
2	tablespoons	soy sauce, light
2	tablespoons	yellow bean sauce
1	tablespoon	sesame oil
4	each	scallions, spring or green onions	cut into thin strips

Cut tofu into 2.5 cm squares.

Heat oil in a wok or heavy-based frying pan on high.

Fry tofu, in batches, turning constantly, for 3 minutes, until golden all over.

Drain on paper towel.

Pour off all but 1 tablespoon of oil and reheat on high.

Add vegetables and salt to taste.

Stir-fry for 1-2 minutes, until tender but still crisp.

Remove and set aside.

3. Add rice wine, soy sauce and bean sauce to same pan.

Bring to boil, stirring.

Carefully fold through tofu and simmer gently for a minute to coat.

Add vegetables and cook for 2 minutes to reheat.

Drizzle over sesame oil and scatter with green onion.

Serve immediately.

Add your comment

Serving Size 217g

Amount per Serving

Calories 364 85% of calories from fat