Photography: Tanya Zouev
Braised tofu with vegetables
By Suzanne Gibbs
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
METHOD
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.
Use 1 1/2 tablespoons each stock and sherry if you have no chinese rice wine.
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