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Braised tofu with vegetables recipe

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Created by Suzanne Gibbs

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Photography: Tanya Zouev

Cuisine: Modern Asian
Servings: Serves 4
Cooking Time: Less than 30 minutes
Course: Lunch, Main

Braised tofu with vegetables

Ingredients

600g silken firm tofu, drained
1/2 cup (125ml) vegetable oil
1 bunch buk choy, or choi sum, cut into 5cm lengths
1 red capsicum, cut into thin strips
1 small carrot, cut into thin strips
1/4 cup (60ml) chinese rice wine (see tip)
2 tablespoons light soy sauce
2 tablespoons whole yellow bean sauce
1 teaspoon sesame oil
4 green onions (shallots), cut into thin strips

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Preparation

1. 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.

2. 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.

If you enjoyed this Braised tofu with vegetables recipe then browse more Modern Australian recipes, Modern Asian recipes, low-fat recipes, low-carb recipes, low-cholesterol recipes, vegetarian recipes and our most popular hainanese chicken rice recipe.

Modern Asian Restaurants

Displaying 10 of 376 Modern Asian Restaurants.

	Restaurant	Book Online	Suburb
1.	Harry's Singapore Chilli Crab		Sydney
2.	The Chairman and Yip		City
3.	Timmy's Kitchen		Manuka
4.	Taste of Asia		North Hobart
5.	Viet Hoa		Perth
6.	Petaluma's Bridgewater Mill		Bridgewater
7.	House of Chow		Adelaide
8.	Imperial Peking		St Peters
9.	Indochina Thai Restaurant		Unley
10.	Phuket		Glenelg

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