Braised Tofu with Vegetables
.
Yield
4 servingsPrep
12 minCook
10 minReady
26 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 600 | grams |
silken tofu
firm, drained |
|
| ½ | cup |
vegetable oil
|
|
| 1 | bunch |
bok choy
cut into 5cm lengths |
*
|
| 1 | each |
sweet red bell peppers
red, cut into thin strips |
*
|
| 1 | small |
carrots
cut into thin strips |
|
| ¼ | 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6E+2 | grams |
silken tofu
firm, drained |
|
| 118 | ml |
vegetable oil
|
|
| 1 | bunch |
bok choy
cut into 5cm lengths |
*
|
| 1 | each |
sweet red bell peppers
red, cut into thin strips |
*
|
| 1 | small |
carrots
cut into thin strips |
|
| 59 | ml |
rice wine
chinese |
*
|
| 3E+1 | ml |
soy sauce, light
|
|
| 3E+1 | ml |
yellow bean sauce
|
* |
| 15 | ml |
sesame oil
|
|
| 4 | each |
scallions, spring or green onions
cut into thin strips |
|
Directions
Cut tofu into 2½ 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 to 2 minutes, until tender but still crisp.
Remove and set aside.
- 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.
